OK, a couple things here:
1) if the meat is not injected, deboned or basically tampered with internally, then it can be treated as intact while muscle meat meat;
2) for intact whole muscle meats, the outer 1/2" of the meat needs to pass through the 40-140* range in 4 hours or less. This happenes in a lot less time than 4 hours with 225* chamber temps.
EDIT: this is a new/recently released guideline.
3) Since the we're talking about birds, the cavity of the bird must be left as is, unstuffed and not injected as well, in order to reasonably assure that the first 1/2" of meat inside the cavity will pass through the same temp/time range.
4) If you inject or puncture the meat in any way, the intact whole muscle meat guideline cannot be used (internal temp time of 40-140*/4 hrs will be the rule).
So, the question you need to abswer is, will the bird be left intact, or will it be injected?
If injected, than a very high chamber temp would be in order, well above 300* for a bird of that weight, IMO.
Eric
EDIT (again): I should have went hunting for this link first, but it took a few minutes to find it. This is a discussion from a pro food handler, bbally..post #2 is where you need to go, in specific:
http://www.smokingmeatforums.com/forum/thread/72852/food-safety-and-low-and-slow-discussion