Vicky, I have not done a fresh head only before, but will in the near future. My plan is to imagine a cross between the ears and eyeballs, at the center, drill a small hole to place a temperature probe into the brain. Bake at 400° to an internal temp of 200°-205°. This should insure a good crackling skin and easily pulled meat. I use a cleaver to split the head right down the middle.
Don't be hesitant to try the eyeballs, they taste like marrow, the brains are very good with a little Tony's seasoned salt on them and the snout is very crunchy, almost melts in your mouth not to mention the cheek meat.
Tom