Thanks for the compliment, Tom! I appreciate it. Here's how I still do whole birds:
Brined Whole ChickenThe "mire poix" (equal parts chopped celery, onion and carrots) is unbelievable. I sometimes add in a little chopped apple or lemon. These aromatic veggies really add an amazing flavor to the meat, help stabilize the cooking, and self-baste the bird from the inside-out. It is absolutely the most moist, flavorful chicken/turkey I've ever had! The mire poix is not my idea; we had a guy on here, quite awhile ago, that was a chef. He introduced us to it, and I've used it ever since!
I used to rotisserie chicken all the time on the grill. I did one a couple of weeks ago, just for fun. Although the skin comes out great on the grill, there was no comparison in the meat! I didn't realize how much drier it is, compared to smoking at 250 with the veggies in the gut!