spatchcocked smoked turkey

[brew]

as per request just giving an idea for another way to smoke a turkey where it doesn't taste like ham-no brining needed

you will need to cut the turkey in 1/2 (spatchcock ?)  turn the turkey breast side down and take a bone saw and cut along each side of the backbone.  push the turkey apart and cut the lower section of the breast along each side of the center and remove the bone.  you can then turn it breast side up and easily cut it in half.  i liberally applied a rub on it i found somewhere on the interweb called "Jan's Rub".  it consisted of
1 cup +4 tbsp sugar
1/4 cup lowreys seasoning salt
1/4 cup garlic salt
1/4 cup + 1 1/2 tsp celery salt
1/4 cup onion salt
1/2 cup paprika
3 tbsp chili powder
2 tbsp black pepper
1 tbsp lemon pepper
2 tsp celery seed
2 tsp dry sage
1 tsp dry mustard
1/2 tsp dry thyme
1/2 tsp cayenne

smoked it in my masterbuilt for about 3 1/2 hours with cherry until the IT was 165.  Absoluteley awesome.  This amount of rub will actually make about twice as much is what is needed for one large turkey but i didn't want to do the math to halve it and had extra to do more poultry---really great poultry rub..enjoy

[Blacklab]

NEXT TIME!!! Brew 😉
I have never spatchcocked A turkey. Chicken on the other hand several times. Looking forward to trying your recipe. What’s your smoking temp. 250?

[brew]

if i remember right the temp was 275...250 would be fine just keep an eye on the IT as it may take a little longer--after bout 3 hours you wouldn't need to add any more smoke

[onmygame]

Brew - much appreciated!

[Alchase]

I have done a spatchcocked turkey for Thanksgiving the last two years. It has been just the wife and I, so we have been doing 10 lb birds instead of the large birds for the whole family.
I brine the bird the night before.
Put on a nice rub, throw it in the smoker for 3 hours with apple and cherry wood.
Then put it on the grill (oven also works) to finish at a higher temp and crisp up the skin.
Turns out fantastic.