Since the weather was too warm to cook him (yes it was a him) on the wood stove, I used the grill instead.
He got stuffed with fresh Rosemary and Sage, had a nice mayonnaise massage and a dusting of salt and pepper. I put some water in the bottom of the roaster, tented him with foil and cooked for 3 hours in a 300ish closed grill.
These birds have more natural fat so basting was not necessary and he came out moist but with crispy brown skin.
Boogie enjoyed him very much!