That's what I did. 13.5lb, about 2.5-3 hrs somewhere between 300-350. Turned out juicy and flavorful. First one I've ever cooked. Rotisserie made me look good today.
Nothing in the cavity but for some garlic cloves that fell out. Salt, pepper, two kinds of "chicken" seasoning outside. I briefly tried injecting but clogged the thing and tossed it. It sat overnight in the fridge and I took it out a good 30 mins or so before installing on the spit.