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.

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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.

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

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

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

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

Serve with a Hawaiian Roll Stuffing

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