Grubmasters's video: Smoked Spatchcock Turkey

Spatchcocking your bird allows you to flatten it out, making seasoning under the skin easy, and provides for more even cooking. Good spring loaded poultry shears make easy work of removing the backbone. Score the keel bone and break it in half, nothing more to it. Seasoning under the skin and on top makes each bite flavor packed. I used Killer Hogs Hot BBQ rub in this episode, but you can use anything. For Thanksgiving, I'm going to do Salt, Pepper, Garlic, Rosemary, and Thyme for a more classic holiday taste. I use probe thermometers to get into the ballpark of "doneness" for the turkey. I look for 165 in the breast and 175 in the thickest part of the thigh. I use a Thermopen to get quick reads for final temp checks, because it allows me to find the "center" coolest part so quickly. You don't need all the fancy gear, but I like my toys! Be sure to stock up on frozen turkeys while they are plentiful and cheap. They make for a delicious meal all year long. --------------------------------------------------------------------------------------- Licensing Information: All music is either an original composition or provided via paid subscription service such as Audioblocks.com or Epidemicsound.com ---------------------------------------------------------------------------------------