I spatchcocked a turkey for our monthly smoke at work last week, and think it's the way to go, faster cook time and evener heating. Turkey bones are much heavier than chicken and I too had trouble. I wound up using an 8" chefs knife, I found doing a little bit at a time made it easier. Be careful to keep the knife under control so you don't spatchcock yourself
I saw a video on YouTube that suggested using an injector to inject a butter spice mixture under the skin. Worked pretty good and avoided the dark streaks that sometimes result from injecting into the muscle. I do mine at 300 to 325.
I'm doing a nontraditional brisket for my Thanksgiving meal its on and the TBS is flowing. Looking forward to seeing your Qview!