So this year, brined the bird and trying something different. Mixed olive oil mayo with some honey garlic rub and a generous amount of fresh chopped sage, thyme, and rosemary. Rubbed the bird all over and under skin with the mayo and stuffed it with cut lemons, onion, and more fresh herbs.
Here's the before shot:
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I'm going to Smoke/roast it on the Big Green Egg with a drip pan below with some white wine, chicken stock, garlic, and bay leaves in it for gravy.