I drizzled a bit of olive oil over the top after the first hour because there weren't any pan juices to baste with at that point. That's the only thing I did differently. If you can stick around for 5 hours while it's roasting, you're going to love the taste. I think you could probably get the same flavor, but not the same crispy skin, by roasting it at the normal cooking temperature if time's a problem.
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