Char-Griller Ambassador, Brandon Carpenter, shares his Ultimate Spatchcock Turkey recipe: "This turkey is unbelievable! I made a Spatchcock Turkey on my Char-Griller Gravity 980 using B&B Charcoal Products lump charcoal and cherry wood chunks. I brined the bird for 48 hours and then I injected it with Tony Chachere's Creole Foods Creole Butter Injectable Marinade. I seasoned the outside of the bird with Healthy Rican Adobo and Sazon. This is the best turkey I have ever made!"

Instructions

1. Bring the water to a boil in a large pot. Add the salt and stir to dissolve. remove from the heat.
2. Add the ice to completely cool the brine. Add the remaining ingredients and stir.
3. Place the turkey in a brining bucket and pour the completely cooled brine over the turkey. Make sure the bird is fully submerged. Add 4 cups of ice. Cover with a lid or plastic wrap and refrigerate for 48 hours.
4. After 48 hours, remove the turkey from the brine and place it on a rack set inside a baking pan or sheet. Place in the refrigerator uncovered at least 8 hours to let the skin dry up.
5. Remove from the fridge and inject the turkey with the Creole Butter Marinade.
6. Season the turkey generously on both sides with the Sazon and Adobo. You can substitute your favorite seasoning or rub.
7. Heat your smoker or oven to 300 degrees. Cook the turkey breast side up for 1 hour.
8. After one hour, baste the bird with the melted butter and raise the temperature to 375 degrees. Baste the bird every 30 minutes.
9. When the breast reaches 160 degrees, remove from the smoker/oven.
10. Let the turkey rest uncovered 25-30 minutes before slicing.
11. Enjoy!