I flavor-brine them for 2 days in a.j. plus garlic, fresh herbs and pepper, rub with a little garlic and a fair amount of herbes de Provence, and cook at ~325 to an internal of the mid-140s. I don't stuff them because the temp for the stuffing usually needs to be higher than the temp for the meat. I mix a 'stuffing' then cook it separately and simply fill the crown for service.
I have been doing this for a client in Ga at New Year's for a long time. I switch sides, switch stuffings, switch hors d'oeuvre, but she wants only the crown this way. Fine with me.