There's some easy methods to get around this issue, and some of you hae touched on key points...
Dark meat neets to be cooked to 180 degrees, white meat is done at 160, which is why many of us lived through the dry white crap for centuries...
So a few thoughts to change this result:
a) Try the brining method, whereby you soak the bird in a saline/sugar/herb solution for say, 24 hours, (see my posting to Yakuta, so I don't have to re-type the entire detail, please!) and the meat sucks up the salts, and retains its moisture through the cooking process...
b) After you've brined and stuffed the bird, get two or three shishkabob skewers and run these through the bird so you can suspend it above the roasting pan (eliminates the issues of sticking on the pan, provides overall browning, allows overall rubbing of spices on the exterior, etc) supported by the sides of the roaster-I spray down the pan with olive oil in order that the drippings don't burn, and "sew" up the openings of a stuffed bird so that doesn't leak, either...easy enough to remove later...
c) Since you have the issue of cooking the dark meat most and the white meat least, inserting the bird into the oven "breast side down" for the first half of the cooking process will keep the dark meat exposed to the most heat and cause the juices to descend into the breast area, where they are badly needed...
d) About 1/3 to 1/2 of the way through the cooking process, it should be relatively "simple" to "flip" the bird carcass end for end so its "breast side up" for that vital browning at the end of the cooking process
e) A most vital issue, spend the $20 (CDN!) and purchase a digital meat probe! When the bird is 10 degrees (F) below its target temperature, remove the pan and bird, tent with tinfoil (with the bird still on the pan) and allow its interior heat to complete the cooking process...
f) Since this method, with brining, will produce such copious amounts of drippings, be prepared to empty your carving board into the gravy drippings periodically as you carve, because there will be a LOT of juice in the meat that'll leak as you carve...
g) In order to avoid the "fattiness" in gravy, once you have removed the bird from the pan for carving (and its got to sit and cool a while for that!), use this time to dump the drippings into a jug or pitcher, and allow the fat to float to the top...using your grandmother's old "turkey baster", suck up the fat globules off the top as they rise and form their own level (I leave some in, I don't have an issue with admitting that gravy, by definition, is a bit fatty!), and then return the balance to the pan to mix up your gravy...
Hope this helps!