A whole bird makes for a beautiful table display but is difficult to cook evenly. To have the dark meat cooked and the skin crispy without overcooking the white meat, break up the bird and cook it in pieces.
Please keep your community civil. All comments must follow the NPR.org Community rules and terms of use, and will be moderated prior to posting. NPR reserves the right to use the comments we receive, in whole or in part, and to use the commenter's name and location, in any medium. See also the Terms of Use, Privacy Policy and Community FAQ.