Believe it or not I used to be a strict vegetarian. But I did it the "right" way - not just pasta and rice and stuff but I would cook lots of legumes (lentils, beans of all sizes...) and soy and other non-breathing foodstuffs to create "protein chains" that mimic what you'd get from animal protein sources.

But the irony is that for holidays, as a single gal in the City, I'd make Thanksgiving feasts (WITH Turkey, gravy, etc.) that would always receive accolades from my other single city-dweller 20-something pals.

I have always been a good cook when it comes to meat dishes. So when I changed my eating habits (no regrets there; it works better for me and my digestive quirks and nutritional needs today) I became an even BETTER cook of meat dishes, sauces, gravies, and the accompanying vegetable side dishes.

Although our family is small, once and a while (i.e. - when there is a SALE on oven-stuffer roasters) I will roast a whole chicken or small turkey for Sunday dinner. The "hassle" of roasting a whole bird for me used to be basting it with melted butter, and then getting the poultry seasoning or herbs to "stick" to the skin to flavor it during the cooking process.

Usually if you follow cooking instructions and baste frequently during cooking, the bird doesn't dry out. However, I have developed a much more efficient, healthful, and hassle-free way to prepare a whole bird (or even a cut-up chicken, etc) WITHOUT the butter.

I rinse and dry the bird with paper towels, per package directions. Then place it in the raosting pan and... spray it all over with PAM/Cooking spray!!!! It is a fine mist so the thin layer of vegetable oil coats each pore of the bird and really seals it up. Then I sprinkle some dried Herbs Du Provence (oryou can use "Poultry seasoning" blend, which is similar) and roast it with NO basting until near the end.  You get awesome meaty (not buttery) drippings for gravy-makings and a PERFECT, JUICY bird every time! Try it!!!