I've been practicing my turkey game for the past few weekends on young bone-in skin-on turkey breasts that I've been deboning and skinning. Great results, wife loves it, best sandwich meat ever. This has been great for the small turkey breasts, but I'm trying to decide what I should do on the big bird for Thanksgiving. I've been considering separating the wings and legs, cooking those on the top grate to help baste the skinless, boneless breasts below or spatchcocking to give bone-in skin-on a try. This would be a practice turkey (the wife has requested turkey every weekend since I've started this, so I doubt she'll mind). Anybody have suggestions? Do I have any size issues to worry about with an 18.5" WSM?