Spatchcock Turkey.. Turkey is not a favorite of mine, but I do cook one turkey a year to try to convince myself otherwise.
Spatchcock Turkey is on the menu this year. Rubbed down with the best rubs out there to give this bird some awesome flavor and injected with some craft sodas just to be different. Using the Outlaw will guarantee I build a little bark and crisp up that skin so I won't be choking on rubbery skin at Thanksgiving dinner. Add some good ole hickory smoke and we have ourselves a winner. I could possibly eat two turkeys this year.
If you do not have an offset smoker, no worries, you can smoke this on just about grill out there. Just make sure to run a temp of 300-325° to get good skin texture. Take the breast to 160-165° to ensure a juicy bird and avoid getting turkey sick.
As far as rubs and injections go, use your favorites and experiment. You will never know if it's good unless you try it.
Happy Thanksgiving friends.


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