<human>: So I was trying to gather ingredients for a citrus chicken recipe that called for either small birds or just chicken breast, but it being the Christmas season and all during hard times, all the affordable and desirable chicken was gone by the time I got to the store.

I picked up a utility turkey for 6 bucks (I'm nearly broke myself.) and a package of uncooked chicken wings with the money I did have, and now I'm trying to adapt my recipe for the bird I was able to get.

 This is the recipe I'm using.

Since the turkey is a relatively large bird compared to a chicken, (And this is my first time cooking a whole bird, I'm more accustomed to pieces.) I'm wondering how best to marinate the turkey. Do you think if I, in addition to the citrus juice already applied, actually placed slices of lemons and limes inside the bird, would it turn out alright? I want to have the flavour throughout the meat, but I'm afraid cooking it with citrus slices inside may draw out too much citrus flavour and leave the meat sour. As for the dry ingredients and some of the juice, I'll rub that into and under the skin, unless someone has a better idea?

The chicken wings I can't imagine will be much trouble to adapt the recipe to. Just marinate and bake.

Can you give me a shortened version of the text?
<bot>: Have to adapt the recipe for a 3.644 kg turkey and would like to know if putting slices of citrus fruit inside the bird would turn out well or not.