No, I steam mine. For 22 lb, 2:10 at 400 °F on a rack above water in a foil-sealed tray. Cooks fast, difficult to dry out if you overcook it. I remove the skin

No, I steam mine. For 22 lb, 2:10 at 400 °F on a rack above water in a foil-sealed tray. Cooks fast, difficult to dry out if you overcook it. I remove the skin first, cover in an herb-olive oil paste. If you want crispy skin, I suppose you could cook it separately (cracklings).