smoking a spatchcock turkey

How To Make smoking a spatchcock turkey

• 1

  Thaw turkey out completely. Take the giblet bag out and put giblets in large sauce pan. Turn the turkey over to back bone on top and I use pruning shears like you use on roses and bushes, and cut along the backbone from the butt to the neck. There are lots of video's on YouTube if your nervous.
• 2

  After you get the back bone out throw it in the pot with the giblets, add 2 quarts of water , put in the whole onion and celery stalk broke in half, and a half teaspoon of garlic powder, and boil it for 20 minutes. After you turn it off, put in the 1 1/2 sticks of butter and tablespoon of roasted garlic.
  (THIS IS YOUR INJECTION FLUID)
• 3

  Start your smoker. I use a charcoal smoker. Indirect heat ( charcoal on one side turkey on the other side)
  Now your fire is starting take your turkey giblet broth and strain it through a wire mesh colander. Take your injection needle and inject everywhere. I inject about every inch. The legs, thighs, wings, and especially the breast. When I'm done the turkey looks like it's been on steroids. If you noticed I did not use any salt because the salt is in the butter.
• 4

  I sprinkle my seasoning mix on the the meat side of the turkey pretty heavy. I turn the turkey over skin side, and oil it and season it heavy as well. I'm going to try to get my seasoning mix in here as well. Put the turkey skin side up on the side of the grill away from the fire (indirect)...I base mine every 2 hours to keep the skin moist. smoker temp should be 250 - 300 degrees .
  Pull turkey off and let it rest when internal temperature reaches 165 degrees.
• 5

  Seasoning Mix recipe:
  2 tablespoons kosher salt
  1 tablespoon ground black pepper
  1 1/2 teaspoons white ground pepper
  1/2 teaspoon cayenne pepper
  1/2 teaspoon ground cumin
  1 tablespoon garlic powder
  1 teaspoon smoked paprika
• 6

  Sorry everyone I forgot to take pictures before and after.
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