It's a BIG one, at 23.5 lbs so I definitely plan to spatchcock it. I read that a higher temp should be used for a turkey just to get it through the danger zone quickly. But I also plan to do a couple butts as well and don't want to over-do it on them. If I'm spatchcocking the bird, is there a good "middle-of-the-road" temperature I can cook at? Maybe start things off at 260-270 and once the bird is through the danger zone turn the heat down a little? Or would 225-250 be acceptable with a spatch-cocked bird?