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whole chicken or turkey

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I've spatchcocked chickens (used to beercan them) and turkeys, but as good as they turn out both my wife and I like the looks of a whole bird for presentation on the table.


Is there any reason a person can't just roast poultry (whole) in a kamado? Are there any tricks to make it come out better or cook more evenly?

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Here's my Thanksgiving turkey from last year and the last whole chicken I did. Followed Meathead's method for the turkey and it came out great. I don't know if I'll do his gravy again in the future as the bottom was a little steamed but the family announced I'll be in charge of the turkeys going forward.




For this chicken, I wanted to try John Setzler's method of tying the bird so I followed his recipe. Only thing I'd change there is to drop the temperature next time. He does his around 425-450° and I find 375-400° best for chicken on my grill.






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