My last bird I made directly on a cast iron pan that I pre-heated to 500, then put it in the oven at 500 for 15 minutes, then down to 350 for another 30 (a Bittman technique from the Times last week). It cooked beautifully but I don't have a vented oven and it made volumes of smoke. I ended up standing in the kitchen with a fan and blowing the smoke toward an open window. I'm actually going to get a new oven soon but I think I'll brave the smoke next time and use the cast iron again - it was the best bird I've made yet. It was brown and cripy on all sides and super juicy. It was also done with no truss, so no fibers to pick out.