After some thought regarding rotisserie style. I have one on my oven inside the kitchen.
1.) Tuck herbed butter under the skin it will baste as it spins.
2.) Sausage herb stuffing always
3.) Giblet gravy with the bag of organs and neck in the cavity when you buy them. Reduce the giblets and part with the neck and voila....GRAVY Good!
Backyard Disasters are my specialty.
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!