Don't pay too much attention to the brand, etc.. Shop more for size cause like to grill as close to 20# as we can find. Not always easy. Usually start looking about the first of November (tomorrow) and if find the right size, buy it. Thaw in the frig for several days, brine al night Wed night, then on the rotisserie Thanksgiving morning. Paste of kosher salt and peanut oil in the cavities, basting mix of peanut oil and soy sauce once it's cooking. Baste about every 30 mins or so. Comes out VERY good, if I say so myself. Get requests all year long to do them for various church functions, etc. Problem is off season finding the right size. Have also been known to do them in the SRG when in a hurry, or they don't specifically ask for my "specialty," as described above.