My family likes a lot of dark meat. So I do 2 styles. One is brined and then plopped into an infrared fryer. Comes out looking beautiful.
The extra dark meat is a half dozen thighs that I cold smoke for an hour then Sous Vide (with some duck fat and herbs) for 12 hours. Pat dry, then finish them on the grill to make the skin crispy.
The added benefit is neither use the oven, which is busy with side dishes.
try goose.
delicious