Festive Bird Recipe Seasoned with Mayonnaise

Prepare the seasoning mixture by finely chopping the celery and red onion into very small pieces. Optionally combine all ingredients for this mixture in a food processor.

Add the cumin, black pepper, parsley, and chives (all optional) and the Homemade BBQ Dry Rub seasoning to the mixture.

Incorporate the mayonnaise into the dry seasoning mixture to create a paste, which will serve as a base to bind and create the seasoning structure.

Using gloves, carefully lift the skin of the bird's breast to gain access to the meat underneath.

Spread the prepared seasoning all over the surface of the meat, making sure to thoroughly cover the inside, under the breast skin, and the internal cavities, using all the seasoning.

Position the chicken upright on a poultry roaster (which may or may not contain liquids like juice or beer in the base, if you desire extra moisture).

Tuck the bird's wings backward and place the roaster with the chicken on the preheated grill (or in the oven), in a vertical position.

Roast the bird for approximately 1 hour to 1 hour and 20 minutes, or until it is completely cooked and golden brown, reaching the ideal doneness.

Remove the bird from the grill after cooking, slice, and serve immediately, noting the meat's juiciness.