So ive made this one other time and the skin came out less than crisp. I picked one up at the Bronx Meat Market....14 lbs...15 days old......I will brine it for a day...then put some garlic, rosemary and black pepper, and roast it in the oven.
I guess i will roast it flat as its butterflied at say 325 until it registers at least 155...then crank up the oven to 450 until its crisp.
Has anyone ever done this before? I know that its different cooking process than whole hog roasting and just want to do it right.