InstructionsFour Approaches1) Norman Rockwell BirdCooking a whole bird is the tradition, but it produces the least moist and least tasty bird of the three methods. If you must do it, do not stuff the bird or put anything in the cavity. When you stuff the bird it takes far longer for the heat to travel to the center of the stuffing and in the process the exterior gets way too hot and the meat gets overcooked. By leaving the cavity empty the heat and smoke flavors can enter the cavity, cooking the bird much faster and more evenly without overcooking. Treat the crowd to "muffings" by cooking the stuffing in muffin pans and serve everyone an individual muffin shaped stuffing serving, crunchy all over. Onions and oranges in the cavity do very little to enhance flavor and they just block airflow. To bring flavor to the cavity, sprinkle the meat with spices and herbs. More on this below. If you cook the bird the traditional way, whole, like the Normal Rockwell bird, do not truss or tie the bird. Let the entire surface brown, even the armpits and crotch, because nobody wants to eat rubbery skin. This will help the thighs and drumsticks cook faster because they need to be cooked to a higher temp than the breasts.