Best way to cook a two bird roast?
In my opinion, sous vide is the way to go here.  Throwing this in an oven is going to mean that you are likely going to overcook the outside, by the time the inside is at a safe temperature.  Because you have to cook these birds whole, there is really no way to differentiate between dark and white meat no matter what approach you take. I would sous vide at a temperature that is slightly lower (by a couple of degrees) than you like, then toss it in a very hot oven (or hot pan and baste) to crisp the skin.