Originally Posted by DDNYjets
I figured you would have a personal chef.
Season it normally. Season the inside too.
Upside down is a good way to cook it but you need a rack in your roasting pan to make sure it does not stick. You don't want to tear the skin.
IMO cheese cloth is overkill. Baste it a couple of times an hour or so and the skin will be fine.
Get a good digital thermometer.
We don't have a roasting pan with a rack in it.
We have a disposable tin pan with handles; will that work?