I'd like to try the spatchcock method next time, too. This past Wednesday I cut up a fresh 15 lb. turkey and Thursday morning roasted the dark meat first, then put in the breast 'filets' separately for a shorter time. It made carving simple and solved the underdone/overdone problem. I also was able to make the gravy ahead by simmering the backbone & giblets before roasting the turkey, then adding roasting pan drippings to the gravy Thursday AM. I see that with the 'butterflying' method, the backbone would be available early with lots less trouble than cutting up the whole turkey. With my not-properly-sharpened knife it was a real chore to cut the bird up.
Hooray for leftover turkey!
"Be like two fried eggs -- keep your sunny side up." - Ray Henderson