Pre-cut Turkey Before Cooking?

We have a 15 lb turkey that has been lurking in our freezer (and taking up way too much room) since last Thanksgiving. I got it for free by accident. One of those spend $100 get a free turkey deal (I might have had to throw down a pack of gum just to bump it up my bill to get there). Well I'm sick of it taking up a whole shelf and we are gonna cook it up this weekend. People are always saying how the breast cooks faster and you have to cook dark meat higher and all that and I'm aware of it. I've had good experience with doing a beer can turkey in the past. But if the wife and I are just cooking for ourselves, don't care about the presentation of a whole bird, is there any reason not to cut up the turkey into pieces before we cook it? And pull the breast at 160 and let the legs and thighs go higher? Obviously, it will be too much for us to eat, most of it will get sliced for lunchmeat or cuben up for casseroles and such, but for some reason this idea of cutting it up before cooking it has lodged in my brain, won't shake out and so I'm wondering what anybody's experienes (if any) are doing it this way. Thanks in advance.