Well, I practiced with a chicken.
And ended up undercooking, then overcooking, it. I packed the cavity too tightly w/ the aromatic veggies, and the juice that ran out of the cavity was pink when the 165-degree thermometer went off.
So I cooked it longer.
The gravy was sort of bland--but on thinking about it, I didn't really salt or pepper, no bay leaf, no wine for deglazing, etc.
So I'm going to tackle it again next week. And meanwhile, we have chicken for omelettes/rice/etc., and I can use the bones to make my own stock. (My aunt suggested using canned stock as the water when I do so, in order to end up w/ a more concentrated stock.)