[crawdog]

I went with multiple small birds. I found < 14lbs easier to manage and the meat isn't as tough.

Some observations over the years:

1. Keep the humidity high in the oven. Add liquid to the roasting pan. I also added a tray of water to the BBQ when I used a rotisserie this year

2. Don't stuff the bird, or if you do, only use aromatics like orange/onion/bay leaf, and do it loosely

3. Add a fat to the skin

4. Brine your bird for 24 hours, dry it completely

5. Don't go directly from fridge to oven. Add some time outside of the fridge to come up in temperature