From what ive read I'm assuming these black dots (which seem to have a dark inky substance in them) are due to the fact it was a dark feathered bird and that they are harmless.......all be it not very attractive. Is there anyway I can get rid if them? Will they be more pronounced after roasting or alter the flavor in any way? Also, this thing is gigantic! 45 lbs. I've contemplated roasting it whole unstuffed. It will fit in my oven but Im concerned there wont be lots of space for heat circulation I don't have a convection oven)...and that the breast may dry out before the thighs are done. I thought an option might be to break it down.... roasting breasts separately from rhe legs/thighs/wings. I would miss the presentation of whole bird though. Any suggestions or exoeriencel in roasting one this large whole?