i go for both dark and white meats with equal enthusiasm.
it's true that on a whole bird, it's very difficult to get really moist white meat while ensuring the darker meat is cooked properly. but from a bird divided into parts, it's just a matter of removing the white meat from the oven, skillet, or grill at the right time while letting the dark meat go longer.
even so, white meat has very little room for error. a minute too soon, and it's still pink and undercooked. a minute or so too long, and it's dry and not juicy in any shape or form. but then, that's what gravy is for.
dw have a 20 year running battle about how i cook turkey and chicken breasts. she cooks hers to death - imo, but i tend to undercook it in her eyes. she always cuts into any bird i cook with the precision of a surgeon, trying to find a pink spot to prove i'm undercooking it.
occasionally, i nail it and she's happy. no pink, but nice, juicy, white meat. since she's a health nut, we don't have gravy often to make up for overcooking, so my m.o. is to err on the side of the undercooked.
i was watching a gordon ramsay special about christmas feasts the other day and he mentioned that when he was in culinary school, he was taught to rest the bird after cooking for as long as he'd actually cooked it. 3 hour cooking time = 3 hours resting.
he seemed to scoff a bit at it, but still tried to make the point that if you want juicy meat, rest the bird a good long time, then serve with a hot gravy to make up for the then room temperature meat.