Well, the spatchcocked turkey cooked even faster than expected. The dark meat was fine. I thought the white meat verged on dry though hubby thought it was fine. But I must say the flavor was great. I can't figure that one out because I really did very little to add flavor, salt, pepper, paprika, parsley and butter under the skin. Even though it wasn't the traditional presentation it was still a beautiful looking bird. Probably won't do it this way again. Though I will always do chickens this way.
Thou shalt not weigh more than thy refridgerator.