Brined for two days, then smeared with a nice herb and Dijon mustard mixture
I cooked it on a rotiserrie at 400 degrees for about 85 minutes, then let it rest in the cooling grill.
A bit too well-done for me, but it was marvelously juicy and flavorful, with a nice crusty exterior. Definitely a keeper. And…needless to say…much better than turkey.