Absolutely will be drier than a thawed bird if you think about the extra heat necessary to bring up the bird to a safe temp inside there’s no way to do it without exposing the outside flesh to unnecessary, drying heat. You can use foil shields and basting to mitigate the damage but it will never be as tasty as a thawed bird. The whole thing will never be as tasty as an unfrozen bird could be and a fresh bird prepared properly will have the best flavor possible.