And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you’ll need an extra 5 to 20 minutes to get it done., The REAL Key seems to be 24 hour drying after seasoning. To Melissa Clark's herb bundle of sage, rosemary and thyme, I added parsley.  I preheat my cast-iron skillet as the oven preheats, and I spatchcock the bird. When the oven is ready, I pull out the skillet and place the flattened bird in it, breast-side down. I roast it that way for about 20 minutes, then flip it to finish cooking.