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Thanksgiving Day Turkey

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


    • 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


    Option 1

    Option 2

    Option 3


    • 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!!