Thanks - Great post. Bit of an eye-opener as well. I plan to part out and sous vide two small birds (about 10 pounders) and season them differently for a little variety this year. I think I'll do a Mexican spice paste on one and a classic sage butter on the other. I'll finish both off on the indoor grill. Butchering the birds in advance allows me to cook the different cuts at different levels of done instead of subjecting the whole bird to the same temp and time.