Ultimately, I use(d) the notes section to detail every step/result, and created a step mash in the mash tab (as Brad suggested). My efficiency is normally pretty consistent, so I'm not really too concerned with the turbid mash numbers. I know they'll most likely be lower and it won't bother me because I'm doing everything "incorrectly."
I'm only doing partial turbid because I don't have the equipment to boil a volume for 3-5 hours. This was Mad Fermentationist's suggestion. Here's what I did (use whatever volume works for your equipment profile):
Heated a total of x gallons of water for strike.
Add x gallons of water to hit 113, 10 minutes
Add x gallons of water to hit 136, 10 minutes (in notes I noted this as the first turbid draw)
Decocted x gallons to hit 148, 30 minutes (second turbid draw)
Decocted x gallons to hit 162, 30 minutes
No mash out listed (but mashed out with turbid volume)
Then sparge with my regular volume as I normally do.
I don't know how this turned out because it's still in primary as we speak. Been in there for about 6 months. Debating when I should try it--probably in spring. Didn't realize how old this post was. It took a couple tries to spontaneously capture my own yeast, life happens, you get sidetracked, etc.
It'd be great to see a turbid mash profile in a future version of Beersmith, but I don't know if it's necessary. Convenient, yes--especially for the turbid draws. Necessary? Maybe not.