Spatchcock Smoked Turkey

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Ingredients

• 1 whole turkey (18 pounds)
• Olive oil cooking spray
• Seasonings: salt, pepper, garlic, AP rub, Mississippi grind rub
• Butcher's bird booster injection (2 cups water, 1 level scoop of mix)
• Butter
• Garlic cloves
• Poultry seasonings

Instructions

1. Thaw the turkey in the refrigerator for several days until fully thawed.
2. Spatchcock the turkey by removing the backbone with kitchen shears and splitting the breast bone.
3. Season the turkey inside and out with olive oil, salt, pepper, garlic, AP rub, and Mississippi grind rub.
4. Inject the turkey with the butcher's bird booster injection mixture.
5. Smoke the turkey on a grill at 275-300 degrees Fahrenheit for about 3.5 hours.
6. Baste the turkey with melted butter infused with garlic and poultry seasonings during the cooking process.
7. Cover the turkey with foil to prevent over-browning once it reaches a golden color.
8. Cook until the internal temperature reaches 165 degrees Fahrenheit.
9. Rest the turkey for 5 minutes before carving.
10. Carve the turkey into legs, drum quarters, wings, and breast slices.
11. Serve with a drizzle of the melted butter and enjoy!

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