I got this method from Martha Stewart who used it to cook turkeys (are you reading this jOe?). I use it on pheasants but it'll work for quail or any bird that might cook too dry. I wrap the bird in butter-soaked cheese cloth and bake it breast down so the breast stays in the juices and butter that runs to the pan bottom. I vary the spices, the above just helps to keep it moist.
Steve

Approach life like you do a yellow light - RUN IT! (Gail T.)