Since there was going to be a traditional bird anyways, I decided to go non-traditional. I halved a 13# bird. One half is BBQ and the other half is buffalo. I made a compound butter for each using the rubs for each.
The BBQ bird was injected with a butter mixture, discs of the compound butter under the skin and rubbed with a BBQ rub.
The Buffalo bird was injected with a buffalo/butter mixture, discs of compound butter under the skin, rubbed with a spicy rub and basted with buffalo sauce towards the end of the cook.
The poor back-up bird was never touched...