Smoked Spatchcocked Turkey

Directions

1. Preheat your smoker or grill to 325 °F. If using wood chunks or pellets, we suggest using hickory.

2. Spatchcock the bird: Start with a clean whole turkey (with insides removed). Using kitchen shears, cut along each side of the back bone, removing it from the bird. Flip the turkey over and push down on the breast plate, cracking the bone.

3. Apply Fat Boy Copperhead Sauce as a binder, gently rubbing into the skin, covering all sides and surfaces. Season the turkey with Roasted Garlic Blend by The Spice Guy and Buffalo Cajun Wing Rub by PS Seasoning.

4. Tuck the wings behind the breast to protect the wings from drying out and overcooking.

5. Place the turkey on the grill or smoker using indirect heat.

6. Prepare basting/injecting liquid: Combine 2 sticks of melted butter with 1 Tbsp of Fat Boy Copperhead Sauce, 1 Tbsp of Roasted Garlic Blend by The Spice Guy and 1 Tbsp Buffalo Cajun Wing Rub by PS Seasoning.

7. Smoke the turkey for 3 hours or until internal temperature reaches 165 °F, basting every 30 minutes with basting liquid. After the 2 hour mark, inject the turkey breasts and legs with the basting liquid for extra juicy flavor using your Grill Masters Club High Pressure Marinade Injector.

8. Remove turkey from the grill or smoker, slice and serve with remaining basting liquid.