Jointing, salting, crisp skin and resting. Four things that decide how nearly every recipe here turns out.
Eight pieces, one knife, no cleaver and no bones splintered. The single skill that changes what you can cook.
Salt on the surface a day ahead does three separate things, and only one of them is seasoning.
Crisp skin is a moisture problem before it is a heat problem. Solve it in the fridge, not the oven.
The meat keeps cooking after it leaves the oven, and the juices are not going where you think.