You'll begin by spatchcocking the turkey. 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.
Inject the Turkey with Cajun butter and season liberally with Pit Boss Sweet Heat Rub.
Place on the grill and cook until thighs and breasts reach 165°.