Page 233 - Turkey Book from Meathead

outside of the turkey with the oil and season with the herb and citrus salt.
5| Fire up. Prepare a smoker or prepare a grill for 2-zone cooking. Set a disposable aluminum pan beneath where you will place the bird and add approximately an inch of water to the pan to catch the drippings so that they can be used for gravy. Adjust the vents to bring the temperature to about 325°F and add 2 to 3 chunks of your favorite smoking wood to the charcoal.
6| Cook. Place the spatchcocked turkey skin side up on the smoker or the indirect side of the grill above the drip pan, positioning it so that the legs are facing the heat source. Cover the grill and allow the spatchcocked turkey to cook until the breasts reach an internal temperature of 160°F, approximately 2 to 2 1/2 hours (Note: Your cooking time will depend a lot on the outdoor air temp, the thickness of the breasts, and the unique characteristics of your cooker. It is best to use a remote temperature probe such as
the ThermoWorks Smoke so that you can monitor the internal temperature of the meat while preparing the rest of the meal and enjoying the company of your guests).
7| Serve. Remove the turkey from the grill, carve, and serve immediately.