@James,
Yep! Done that more than a few times!
Take a 5lbs weight or brick, wrap in foil to weight down on the bird (skin side down either on the grill or in a cast iron pan) as it cooks to get a good crisp skin.
I have also boned whole birds, and done the same to the point the skin is just crisp, then stuff it, tie the whole bird around the stuffing in the middle of the meat side.
Then finish roasting.
Make a gravy out of the brown bits and drippings from the bird and the stuffing.
Ya got me craving one! Might make it this weekend!
