Lone Star Grillz “Spatchcock Turkey”

Remember to always wash your hands prior to preparing. Use food grade gloves where appropriate to prevent contamination.

Recipe and Ingredients:

• Turkey (we used a 14-pound Turkey in our video)
• Lone Star Grillz “Texas Fusion” Rub (or your favorite rub)
• FOR GARLIC/HERB BUTTER RUB UNDER SKIN (mix all together in bowl and rub under skin after it firms to a paste type consistency): 1 stick of Salted Butter, 2 teaspoons of Garlic Powder, ½ teaspoon each of Onion Powder, Black pepper, Sage, Rosemary, Thyme, Oregano.
• FOR GARLIC BUTTER INJECTION (mix together in bowl and inject while still liquid thin): 1 stick of Salted Butter, 2 teaspoons of Garlic Powder.

DIRECTIONS:

1. Unpackage Turkey, remove giblets from the cavity, drain and remove any hanging excess fat.
2. Remove backbone from Turkey using Pruning shears. Then make a slight incision in the breastbone with a sharp knife (as shown in video). Flip the bird over and apply pressure with both hands to the breast area until you hear the breastbone snap, and you see the bird flattened completely.
3. Flip the bird back over so you're exposing the inside then pat it dry with a paper towel. Now hit that up with a light coating of Lone Star Grillz “Texas fusion” rub (or use your favorite rub).
4. Flip the bird over again and begin working your fingers under the skin in the breast area of the bird, continue to loosen until you can get your hand all the way down into the breast area under the skin. Use your hands to apply the Garlic Herb Butter under the skin as shown in video.
5. Inject the bird in both breasts using ONLY ONE INJECTION POINT PER BREAST (as shown in video) with Garlic Butter. Reserve a little Garlic Butter to rub on the outside skin of the bird.
6. Rub remaining Garlic Butter all over the outside of the bird, then apply Lone Star Grillz “Texas Fusion” rub to the outside (or your favorite rub).

The Cook: Approximate time 2.5-3 hours for a 14-pound Turkey.

Pre-heat your Lone Star Grillz Pellet Smoker to 250 degrees Fahrenheit. Once fully preheated place your turkey on the smoker, get a temperature probe in the breast, close the lid and begin cooking. Allow it to smoke at 250°F for approximately 1 hour then increase the cook temperature to 325°F for the remainder of the cook. Monitor your internal temperature closely. You’ll want to remove the turkey once you reach 158-160 degrees Fahrenheit. BE SURE TO DOUBLE CHECK YOUR READINGS using an instant read thermometer and BE SURE to read from the DEEPEST, COOLEST part of the breast. It’s a good idea to take multiple readings to be sure. Once you reach that temperature range, remove the turkey from the smoker, rest for 10-15 minutes, then slice and ENJOY!