You can break it down into parts And cook them individually/ in batches

They even easier to cook evenly this way, the the advantage of taking dark meat to the slightly higher temp it prefers.

It takes some practice to look nice, but it’s a great way to save money on poultry if you’re so inclined.

Alternatively, if you look for a Capon, they’re a larger chicken (technically a rooster that’s been snipped, so to speak, rather than a hen.) they’re smaller than a turkey and have a somewhat milder turkey-flavor

These techniques are pretty uniform across birds.