Smoked Spatchcock Turkey

Butterflying the Turkey allows it to lay flat on the grill and cook evenly for a tender turkey on the outside and crispy herbed butter skin.

The spatchcock method works on both large and small turkeys. Since the turkey is flattened, the cooking surface is more even and help prevent overcooking.

Use kitchen shears to cut out the backbone of the turkey.

Place your hands on top of the breast bone and press down to flatten the turkey.

Rub softened herbed butter on the inside and outside of the skin

An estimate for spatchcock turkey cooked at 350 - 375 degrees, is approximately 10 minutes per a pound.

Cooked Over Indirect Heat

Allow the turkey to rest at least 15 minutes before cutting into it.

Serve with a Hawaiian Roll Stuffing

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