Spatchcock Turkey Advice

I'm smoking a turkey breast this year. I've seen a number of post on various sites that say drippings from a smoked turkey doesn't make very good gravy.
To get around this issue it is recommended to buy some turkey legs or wings and make a stock indoors for the gravy.

Perhaps the complaint may be related to drippings burning in the pan.

Since you're doing spatchcock you can use the backbone for the stock.  Alton Brown did a spatchcock turkey on his show.  Here's the gravy recipe:  
https://www.foodnetwork.com/recipes/alton-brown/turkey-giblet-gravy-recipe-2124665

I've spatchcocked the last few years with great results. The day before I dry brine and let it sit uncovered in the fridge.  I save the backbone and use it for stock on the stove for the gravy. I do indirect but I put the bird over some carrots celery and onions in a 16 inch ish round cast iron pan. I'll use a mix of the drippings from the bottom of the cast iron and stock from the backbone for the gravy. That way I can control the amount of smokiness. I saw someone blending the veggies from the pan and using that to thicken the gravy, I may try that this year instead of a roux. My family uses the turkey as a delivery method for the gravy so I have to make sure the gravy is on point.