@neonsnake We usually buy whole, large (3-4kg) roasters as they are a better price and I think they have more flavour. But they arrive frozen from the farmer and I get bored with just plain roasting too often. The spatchcocking method has become my favorite way to prepare these larger birds now. I roast whole for about 45mins to thaw then split and season to finish cooking. Wish I knew this method years earlier.
D