I've made a Cook's Illustrated glazed turkey in past years, which involves cutting out the backbone and pressing down hard on the breastbone to flatten it. In that recipe, they say that it helps the white and dark meat cook more evenly in the oven (in addition to keeping the glaze from dripping off).
This year, my friend is cooking the Thanksgiving turkey in their Big Green Egg (or maybe on another outdoor grill), and she's asking me about spatchcocking (or what I did above, anyway, if that's not exactly spatchcocking?)
What if any advantages to spatchcocking hold up in a Big Green Egg? A grill? Is it worth doing in those applications?
If it is, what adjustments to her own methods and timing should she anticipate?