Roast Pheasant with Tarragon

To keep this dry bird moist and succulent it should be roasted quickly and turned frequently so that it self bastes. Most of the roasting time should be on its breast so that the juices are running into it, rather than out. Ideally it should be roasted on a spit. All the problems of basting and turning vanish if you have one, while the results are the best ever.