Roast at 230°C degrees for 15 minutes. Reduce oven temperature to 190°C and continue roasting for 1 hour. Remove wax paper. Continue roasting for 30 minutes. Remove salt pork
and continue roasting for 2
hours and a half, or until well done, turning bird in order to brown all
sides, and basting occasionally with fat from the pan. For the last half-hour, let bird stand breast-side up.