A bottle of cheap wine (Thunderbird and Mad Dog actually work well, believe it or not, but you get strange looks at the store).
Some garlic, salt, pepper, onions, bay leaves, and any other spices you like.
Put in a stainless steel or glass container. Put in spices, pour wine over top, and add enough water to cover the bird.
Stick in the fridge overnight.
Next day drain, stuff the cavity very lightly with oranges, apples, and onions (you'll toss these after cooking), cover, and slow roast (no more than 300 deg.
Baste with some of the wine sauce, take cover off during last 20 minutes or so to get the skin brown. You can zap it with the broiler to brown.
I've done ducks, chicken, geese, etc. like this, and they turn out great.