I did parts similar to 3rd eye for a very long time, but then a couple of years ago I started doing some experiments with whole bird cooking and discovered a little trick to get the highly desired Normon Rockwell bird that is properly cooked.......
The little secret is to remove 1/3 of the backbone to allow for air flow through the chest cavity.
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This allows for the breast to come up to temp faster as it is the thickest point......
Next I "roast" it at 325, this is a 20lbr after 3.5 hours (Yup thats it!)...... note the trussing for presentation and to keep the drums a bit closer to the bird body for even cooking.
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The above results speak for themselves......This is when I pulled it to rest in the house oven @ 145 till all the sides were done......
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