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Thanksgiving Turkey Recipe

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
1 tbsp Heath Riles Everyday Rub
1 tbsp Head Country Championship Seasoning
Option 2
1 tbsp Plowboys Yardbird
1 tbsp Willingham’s Cajun Hot
Option 3
1 tbsp Killer Hog AP Rub
1 tbsp Dizzy Pig Mad Max


  • 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!!