Spactchcocking the Turkey allows it to lay flat on the grill and cook evenly for a tender turkey with crispy skin.
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Smoker or Ceramic Grill
1 10 lb Whole Turkey Fresh or Thawed
1-2 Tbsp Salt To Dry Brine Turkey Overnight
1 Stick Softened Butter
1 Tbsp Chopped Rosemary
1 tsp Thyme
1 tsp Garlic Powder or fresh minced garlic
1 tsp Salt If butter is unsalted
Remove Fresh or Thawed Turkey from the packaging and pat it dry with paper towels.
Sprinkle salt all over the Turkey and add Salt under the skin to reach the meat directly. Then cover with plastic wrap in and leave in the fridge overnight.
Preheat smoker or grill to 350 degrees.
Place the whole turkey breast side down and the backbone facing up. The wings tips should be pointing down.
Go in with a knife or kitchen shears and cut along each side of the back bone to remove it.
Place your hands on top of the breast bone and press down to flatten the turkey. Tuck the wings underneath so the turkey breast gets a nice golden skin.
Mix softened butter with rosemary, thyme, garlic powder and salt.
If the turkey skin or meat is still wet, then pat the excess moisture with a paper towel. Rub herb butter all over under the skin of the turkey and on the outside.
Place turkey on indirect heat of grill or smoker. I highly recommend using a temperature probe for accurate cooking. Remove once temperature reaches 165 degrees and allow to rest at least 15 minutes before carving.
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