At 4.5 hours, your kitchen will be a sauna. You’ll want to carve early. Don’t. Resist the hunger.
Use an instant-read thermometer. Stick it into the thickest part of the thigh, away from the bone. If it reads 170°F, you’re close.
If it reads 165°F in the breast, you’re done. Crank the heat to 425°F for 10 minutes if the skin looks pale. That’s the crispy finisher.
The Rest is Not Optional
Once it’s out, rest it for 30 minutes. I know. You want to dive in. But carving immediately is a moisture massacre.
During rest, the juices redistribute. The temperature also rises by 5-10°F. That’s called “carryover cooking.” Science is your friend.
Cover it loosely with foil. Let it sit. Use this time to make gravy from the drippings. Gravy fixes everything.
