I actually prefer a slightly modernized roasted bird to any fried bird I have ever had.
I love a butter basted bird rendolent of sage,bay,thyme,and good fresh pepper.
I use a combination of methods-and it is very time consuming(but that is what I am paid for)which involves curing the bird in salt for a day,rinsing it,soaking it in buttermilk for a day-don't rinse just pat very dry,seasonng under the skin with a compund butter using the seasonings listed,seaoson the outside with just salt and pepper,,starting the roasting with the breast side down and flipping the bird at the 2/3 rds mark,and basting often. I do not stuff the bird but rather finish the last 1/3 of the roasting with the bird on top of the dr3essing mix.
I use a fresh,organic free range,smallish bird(10-12 lbs)and will roast two side by side if feeding a crowd.