16 oz Cajun Butter
Pit Boss Sweet Heat Rub
1 Brined Turkey
This Smoked Spatchcock Turkey is seasoned “Cajun style” with Sweet Heat Rub to reinvigorate the classic Thanksgiving Turkey with new life and flavor. Be sure to buy a pre-brined turkey or brine it yourself with kosher salt and water the night before.
Injected with spicy Cajun butter and seasoned liberally with Pit Boss Sweet Heat Rub, this bird will cook evenly and relatively thanks to spatchcocking it before placing on the grill.
Cut out the spine with the turkey laying breast down. Once the spine is removed, flip the bird over and turn the thighs and legs out. Press down on the breastbone until the turkey lies flat.
At 300°F, it should take about 10 to 12 minutes per pound for the Turkey to reach 165°F. Be sure to check the breast and thigh meat internal temperature.
Note: It is recommended to use Mesquite Hardwood Pellets with this recipe.
Remember to thaw your Turkey a few days in advance. It can take 24 hours for every 4 – 5 pounds of Turkey to completely defrost.