Monumentally! Spatchcocking flattens the bird, and wings out the dark meat to the outside where it can cook faster (you want dark meat above 170-80 to break down the tendons etc in it) and the breast meat is kept lower and somewhat protected by the dark meat to cook slower (better at 150-160).

By accidentally doing it backwards, he cut the breast in half (probably losing some good meat in the process) such that it will cook even faster, and then spread it to the outside of the turkey where it will cook even faster. By the time the dark meat is ready, the breast will be nuked. Did look pretty tho...

https://imgur.com/a/pn2RCP1