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I'm trying a recipe that is in the current isssue of Gourmet. They say to brine the bird overnight (which I always do) and then simply season it and roast it, breast up, at 450 for 1 1/2 to 2 1/2/ hours, depending on the size of the bird. NO basting, no tent, just cook the sucker. Take the temp of the thigh and take it our when it hits 180. That sounds a big high for me, I may pull it out at 160 and give it the wiggle test.
I give the bird some smokey essence by adding liquid smoke to the brining liquid.
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