Spatchcock Turkey

• servings: 8 servings
• active time: 15 minutes
• total time: 3 hours 15 minutes

Ingredients

1 - 12-13 lb Turkey

Lane's Spellbound Rub

Wassi's Turkey Seasoning

Lane's Signature Brine

Lane's Ultimate Turkey Set (brine + 3 seasonings)

Unsalted Butter

Cooking Spray

Directions

Follow the Brine directions (soak for 24 hrs)

After turkey has been removed from brine - pat dry and place on a tray in the refrigerator for 12 hours. This step is to dry out the skin.

Flip over turkey and remove the backbone by cutting along one side of the backbone, then cut down the other side. (See video below)

Once backbone is removed - place an incision in the middle of the back of the breast bone. (See video below) Then pressing on the sides of the breasts (shoulders) break the breast bone and this should flatten out the turkey.

Fold wings behind the shoulders of the turkey to get full access to the breast.

Mix 1 stick of softened butter and 1 tbsp Wassi's Turkey Rub. Place chunks of butter between the skin and breast - the skin and legs/thighs. Any leftover butter lightly wipe over the outside of the turkey skin.

Starting with the back, season the turkey with a layer of Lane's Spellbound and Wassi's Turkey rub. Flip over and repeat for the front covering the entire turkey.

Heat up your smoker to 300 degrees and lay the spatchcocked turkey bone down, breast up, and legs turned inward down. Cook for 2 and a half to 3 hours. Remember to cook to internal temperature - 165 in the breast and 180 to 185 in the leg.

Nutrition

• Serving Size: 8
• Calories: 180