If people would get away from the Norman Rockwell presentation of a whole bird, and spatchcock the thing instead, it will take less time to cook and cook more evenly. Salting it and leaving it uncovered in the fridge for a day or two helps to retain moisture in the meat. People need to use a good meat thermometer, and understand that killing pathogens is a combination of temperature and time[1]. The recommended 165 degrees basically means if pathogens are exposed to that temperature, they're instantly dead. However, if held at a lower temperature for a certain amount of time, they will also be killed.

[1]https://www.seriouseats.com/the-food-lab-complete-guide-to-s...