Dry brine. Then reach under the skin with the herb butter. Cook mostly upside down and the last hour right side up.
“Cook mostly upside down and the last hour right side up.”
Excellent method. I usually “flip the bird” about two-thirds of the way. I never stuff except for a few pieces of apple and onion.
Baste with ginger ale (real sugar kind) twenty minutes before flipping and again about half hour before done. Nice crispy skin all around.
Flipping is easy with ove-gloves covered with plastic baggies.