I usually stuff some onion and celery into the cavity along with some salt and pepper and some herbs. Not to serve, but just to help keep the meat moist.
Rub some oil into the skin to help browning.
And dont go just by the time. Get a good meat thermometer and take it out about 10 degrees short of beaing done. It will 'coast' the last 10 degrees outside the oven.
The heavens are telling of the glory of God; And their expanse is declaring the work of His hands.
Day to day pours forth speech, And night to night reveals knowledge.