AJ, now you have me thinking. I wouldn't put "bits" under the skin, but possibly sliding a thin slice of prosciutto under the skin might work, along with say fresh sage leaf. Normally I don't like cooking prosciutto but I think in this case the melting fat may help moisten and flavor the breast. It needs all the help it can get. I must add that I haven't done this. Just based on your question, that's how I would approach it.

Savorykitchen and cheater chef, I saw somewhere (Martha Stewart.com, I think) the recommendation that the 12 pound bird that's spatchcocked be cooked at 425. Any thoughts? I know to reduce by 25 degrees using convection . . . I always do "pure convection" when roasting/baking just about everything, with good results. Thanks so much! ;o)

pierino, my son really likes prosciutto so I was thinking about putting some bits of it under the skin, perhaps with a small sprig of rosemary or two on each side. What do you think about that? I like the way prosciutto deepens the flavor of my stocks when I throw some in the roasting pan with a few backs and necks. Never tried roasting any poultry with it.

First of all, go with God on the spatchcocking part. That's a lot of heavy lifting for a turkey, but it is a great technique. As with all poultry what really matters in the end is the temperature tested at the thigh. Also, I would rub it with oil and salt and baste the hell out of it while cooking so as to get a crisp skin.

325 F.

General rule in convection is to drop temp by 25 degrees and keep an eye on things to make sure they're not getting too dark. I might recommend your first hour of cooking in "regular" heat (no convect) and then remainder in convection to get nice browning.