1) Put a pan under the bird to catch the drippings to aid in making gravy. It will usually be necessary to put some fluid in the pan (water, broth, white wine) at the start to keep the first drippings from burning.
2) Using the giblets for gravy? When boiling the giblets, cut that backbone up into 2 or 3 pieces and throw that in too.
3) Some folks coat the skin with oil or butter. They say it helps crisp up the skin.
4) You forgot to mention to add seasoning to the skin. It looks like you used some type of rub, but forgot to mention that (or considered it obvious maybe).
XL BGE w/ Flip-3 ring combo :thumb:
Medium BGE :thumb:
Small BGE :thumb:
Sunshine Legend 3000 Gasser :shocked: