So many great tips. Start roasting whole chickens soon. Judge the doneness, dryness, crispy skin etc.

Did not read the whole thread but even if it’s been said, invest in a good digital thermometer and learn how to use it on a whole bird!! (Remove and throw away any little pop up indicator you might get with your turkey). Nothing worse than cutting into a rested turkey and have it bleed. OK, there’s lots of stuff worse, but still.