Did ours on Saturday. We do it early cuz all the kids and extended family get real busy on actual holidays so nice to be able to have everyone here. Spatchcocked it on Thursday and put in a brine of salt, sugar and peppercorns. Pulled it out on Friday, seasoned and left uncovered in fridge. Took a large flat but lipped sheet and cut up cabbage, carrots, apples and rutabaga. Seasoned those, flopped the bird on and hit the pellet grill. 400 for first hour and 325 for next 2 and temp got up to 167 in thigh. Wish I had after pics but way to crazy in the house for those. Got up for leftovers but those were all gone...guess I'll have to cook another. Bird came out excellent. First time I've cooked the Spatchcocked bird on veg---will definitely do that again. We didn't eat the veg just used them for moisture and flavor
