I know I’m bout sick of my old man cooking a bird in the oven and refusing to let me brine it the day before. It ends up being a dried out waste and everyone eats the ham instead.
Same chit every year
If we do one in the oven she jams it in a big roasting pan covered and with the breast down. No "golden skin" that nobody eats anyway but not dried out.
Much rather do it outside on the old grill. Its big enough to do 2 18-20 lb birds with indirect heat.
