Thanksgiving Day Turkey

Yield: 8 servings                Prep Time: 30 minutes            Cook Time: 1.75 to 2.25 hours*

Ingredients:

1 (12 lb.) whole turkey (spatchcocked)

Charcoal grill or smoker-2 (2″x 3″) piece of sugar maple wood (apple or any fruit also works well)

Gas grill-use GrillKicker or pellet tube

1/4 cup of Butcher Bird Booster

2 cups of water

1/4 lb. unsalted butter

Seasonings:

Cooking:

• Mix injection in accordance to the label
• Spatchcock the turkey
• Have the legs facing away from you.  Inject evenly from front to back with the grain of the meat.  Inject each side of the breast evenly in 3 places.  You will see the breast rise as you inject.  Inject each thigh twice and inject the legs once or twice.
• Season the turkey, place in a pan, tent with foil and place in the fridge overnight. (note-for small birds 4 to 6 hours is enough)
• Bring the grill or smoker up to 300 to 325 degrees
• Place wood in grill or smoker
• Let the wood burn for 15 mins. before putting the turkey on to allow the smoke to clean up (white blue color)
• Prior to placing the turkey on the grill or smoker, inject the with melted butter in the same manner as the injection (note-allow the butter to cool slightly before injecting and get it on the preheated grill right away)
• Place breast side up
• Base a couple of times throughout the cook with melted butter or simply spray with “I Can’t Believe It’s Butter”
• When breast temp hits 165 degrees or higher (we bring to 170 to 175) remove from the grill and tent with foil and let it rest for 10-15 minutes and serve

*If you do not spatchcock the turkey your cook time will be extended so then figure approximately 1hr/4lbs.

Lard Have Mercy!!