Shot it with some Cajun butter, sprinkled it inside and out with Jan's Rub, stuffed the inside with an onion cut in half, then covered it and put it back in the fridge for a few hours. Then into a preheated oven @ 250 f in a shallow roasting pan for about 4 hours. After 3 hours you can start basting the skin with the drippings. It's done when the juices run clear and the thigh can pull loose.
It's a real easy way to cook a yard bird. Prep it in the morning then roast it in the afternoon. I've kept them in the oven an extra two hours before to hold and they still turned out great.
