Spatchcock (technique)

Ingredients

• 1 Turkey
• oil
• favorite seasoning

Method

1. Remove Giblets and neck. Place the turkey breast side down; use poultry shears or a very sharp knife to cut along both sides of the backbone from the neck to the tail.
2. Open up the turkey and spread the cavity open.
3. Turn the turkey skin side up and press down strongly with the heel of your hand on the center of the breast. You should hear a crack and feel the bones give way.
4. Rub the cavity and skin of the bird with oil and then season with your favorite seasoning.
5. Place on the smoker preheated to 250-325 degrees (depending on your smoker) place cavity side down and cook until the breast hit 160-165 degrees. I typically start around 275 and as the cook goes I bump the temp about 25 degrees so I can get the skin the way I want. I typically finish the turkey with my smoker set at 375-400.