Spatchcock Turkey

STEP 1:

After cleaning turkey, remove the gravy bag and gizzard from turkey. Using a strong pair of kitchen shears, cut up one side of the backbone and repeat for the other side; as you cut, hold onto the backbone for leverage.

STEP 2:

Flip over and press down on the breastbone until it breaks. Insert a ThermoPro TempSpike Plus 600-ft Truly Wireless Meat Thermometer into the turkey thigh to accurately monitor internal cooking temperatures.

STEP 3:

Once the turkey is butterflied (as above), place it on a rimmed baking tray and rest for 30 minutes (or cover with plastic wrap and keep it in the fridge overnight). This will allow juices to release and make crisper skin.

STEP 4:

Pat the skin dry with a paper towel and brush the skin with olive oil and herbs or your favorite BBQ sauce. Liberally season all sides with your favorite seasoning.

STEP 5:

Roast spatchcock turkey at 400°F on a grill or in a smoker until the TempSpike Plus reads 165°F. Rest the turkey for at least 15 minutes before you carve it.