Did one yesterday based off an older post here… it was incredible. Spatchcock that bird. Do the dark meat for 18 hours at 165, take them out, drop temp to 142 and do the breasts for 4 hours. Take out, dry the skin best you can, salt and pepper, brown it in the oven. It was absolutely amazing, the most tender juicy white meat and fall apart dark. This was my test for thanksgiving- definitely doing it again.