I used a 7.5lb oven stuffer roaster, and was surprised how quickly it cooked. I just did 15 min at 500, 15 at 450, and an hour and a half at 425, although it was probably done after only an hour. The meat was moist, but mostly just tasted of garlic. I doubled the spices but didn't have time to let it sit overnight and didn't put them under the skin. My husband said the skin was good, but it was getting black so I covered it with foil after 20 minutes at 425. My problem was the same some other reviewers had- a smoky, burning roasting pan. I kept adding water to the bottom of the pan, which seemed to help, but my roasting pan is probably pretty burnt up. Not sure how else to get rid of that problem, short of cooking veggies underneath.
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