You can spatch it and still get drippings. Put a large foil pan on the charcoal grate of the 26" and cook it indirect. You might have to bend the corners up a little, but it will fit under there with your fire on the opposite side.
If you spin, I'd suggest putting some fire bricks between the coals and the pan (or use an SNS). The pan drippings might start boiling off over the long haul.
Last resort, get some turkey legs (or preferably thighs), dry brine them and roast them oven tonight. You'll have backup drippings and some extra turkey that you can chop for the gravy/stuffing. I always keep a little carton of gravy on hand as a last resort in case it all goes to crap. Hasn't happened yet.