Try smoking it
Brine recipe:1 gallon of water, 1cup of salt, 1/2 cup of brown sugar. (you may need to double this)
Submerge the whole in brine in the fridge for 24 hours.
Rinse off the bird, season, and smoke at 325-350 degrees with hickory or pecan until the internal temperature of the thigh meat is 170 degrees.
I did this with a big tom last spring and the results were amazing.