Roast two small ones instead of one large one. Start with a room temperature bird. Use a roasting rack. Season the inside cavity and the skin. Butter under the skin and on top of the skin. Don't overcook. Cover areas that are browning too quickly. Let it rest, tented, for 30 minutes to 1 hour before carving. Slice the breast and dark meat thicker, like 1/2 inch thick.