I did that with goose the one time I've done it for Christmas dinner. The legs were divine, the goose gravy a triumph but I overcooked the breasts and still haven't forgiven Mark Hix for it as it was his recipe.
I do a similar thing with turkey. Braise the legs, roast the breast and make turkey gravy with the rest of the carcass. Other than chicken, I don't there is a type of bird that can be roasted whole and still get the best out of it.
I like tradition, Ash. I come from a country which has none, really. And whatever tradition Canada has they are usually more than willing to compromise it if someone complains about it. And on a related topic, did anyone see the Canadian PM shedding a tear as he apologized to all LGTB etc people for the discrimination they had experienced over the years? I mentioned it to my parents on Sunday night and they were less than impressed. My father's comment was 'remember what he did before he became PM, he was a f*cking drama teacher for Christ's sake'.
I like the Queen. She has a lovely accent and reminds me of a simpler time. At Christmas, this is the sort of thing a chap should relish in, I think.