I'm roasting three chickens in the oven - plus three pork roasts; I'm fortunate enough to have a regular-sized oven however if stuck in Japan, there are some half-decent convection ovens that sit on the countertop.
This year, I tried "dry salting" or "dry brining" beforehand.
For the pork, I created a dry 'paste' of mostly salt with mashed raw garlic, dry parsley, black pepper, cayenne pepper and let the frozen loins thaw in it overnight wrapped in saran wrap.
For the chickens, it was a similar dry paste of salt with mostly pureed garlic - stored overnight.
The pork I started on the night before. I rinsed off all the salt and then added three different 'rubs':
2. Frank's Red Hot sauce
3. a dry rub of cinnamon, cloves, a bit of ginger, some brown sugar and nutmeg.
On a bed of cut-up onions and three garlic bulbs - plus some sake & brown sugar; the salt from the brining is probably going to make the drippings too salty for gravy or cooking up vegetables alongside the meat.
First at 400F for 30 minutes or so, Then overnight at 180F.
The chickens were rinsed off in the morning, dried and allowed to get up to room temperature. A mix of diced apple, onion, orange with some cinnamon, brown sugar & brandy was placed in the cavities. Chickens were trussed, brushed with some grape-seed oil and then blasted at high heat at around 500F for about 30 minutes. The large one went in 15 minutes earlier on the high rack and the two smaller ones on the lower rack. Then for 30 at 350F and for the rest of the day -- around 180-200F with the pork roasts placed back inside the oven too.