Canadian Thanksgiving is only a few days away and I've decided to try spatchcocking my turkey this year. It will be a 15 pounder. Does anyone have a sense of how long that will take? Based on the comments I read in the NY Times Bittman video, it looks like I should plan for anywhere from 1.5 - 2 hours. But if anyone here has direct experience, I would appreciate some guidance.
And has anyone cooked stuffing under a spatchcocked bird before? Do I lose all hope of have pan juices this way? I'm making gravy ahead of time with parts anyway, so it's not a huge deal, but it's always nice to add the fresh juices and deglazed bits to the gravy at the last minute.