Spatchcock Turkey or Chicken

You don't cut the breastbone. You cut both sides of the backbone and then flatten. I do them all the time on my egg. Or you can just cut them in half. I do half chickens too. You can't hurt it. If you have a brick, wrap it or a couple of them in aluminum foil and use to weigh down the chicken. Speeds up the cooking and for some reason, don't ask me why, it gives it a bit of a different flavor.