pmeheran
Senior Cook
I don't know how long it will take to convince people there is an easier way to roast a bird and get it done juicy and flavorful. Many years ago a jewish lady told me the right way. Put it on a rack, above a pool of water and roast it breast down and do not bother with flipping it over. Few people admit to eating the skin anyway. Season it however you like and put a foil tent over it. Little or no basting is necessary. I found out that even if it is a little over done, the breast down method keeps it from being too dry. Trust her, it works. The juices run down into the breast meat preventing some of the drying people complain about. If, however you are obstinate or must have skin, do it your way.