Ya can't expect to ask a question like that and not have a redneck answer SMOKED. Slow smoked in a good smoker with a water pan (to keep the bird from drying out) on the rack under the bird. I suggest a liberal application of lowry's seasoning. (The only think liberal you'll ever hear me suggest btw) Ya might even wanna soak the bird overnight in a decent beer (something good and hoppy like a lonestar or pearl) as a marinade, then season it up and throw it on the smoker for a few hours. . . .
By the way you will never have a true redneck say the word smoker and gas in the same sentence. If it don't use charcoal it ain't a smoker its a bunsen burner 
A wood smoker (like one made from an ancient fridge) would work wonders but you would be smokin the bird for probably a week or so in one of those.
GoodOlBoy
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