22 LB turkey

[JimZ]

So picked up the bird and it came in a wee heavy. Im torturing myself on how to cook. I want to spatchcock for speed and even cooking. I have a 26" charcoal along with a 18" WSM. Most important to me is the gravy though and if i spatchcock I dont think I will get drippings to collect. I have also made a 12" extension ring for the 26" that i made to accept my rotisserie that i haven't even used yet. Its a fresh local bird and will be brine tonight. I guess if i roti it i can get drippings with a pan below. Any suggestions? Would love some input.
Happy thanksgiving to all on here this has been a great source of info for me.

 

[Dustin Dorsey]

I think if you have the option to do a rotisserie cook, that sounds awesome if your motor can handle it. I imagine it might be a long cook compared to spatchcocking. In the wsm you can put a pan on the 2nd grate to catch drippings. You will still get some drippings spatchcocking.