12-14 lbs turkey

Butter

Salt

Pepper

Pre-heat the grill to 275F (or 300F).

Spatchcock the turkey by cutting out the spine, then make a cut on the breast (from the inside) to help seperate the turkey. Push down on the two sides to flatten.

(optional) after removing the spine, but before flipping the turkey over, you can remove the breast bone to make it easier later on to carve.

Turn turkey over and push flat.

Inject turkey breast by entering the breast from under the skin. This will help the injected juice to stay in.

Season with salt & pepper.

Put on grill.

After an hour, insert a temp probe in breast and another in one of the legs.

Baist with melted butter a couple of times if you remember/have time. Every hour or so.

Cook until 165F, you can drape aluminum foil over the turkey if it starts to get too dark.

{“Pro-tip”=>”you can use a pizza peal to get the turkey off the grill.”}

Wrap in aluminum foil, then towel, then into the cooler until you’re ready to cut the turkey.

To carve, first remove the legs, where the thigh hits the body, use the knife to cut the skin as you move the legs out until you get the tip of the knife down to the hip bone.

Cut the wings off in similar fashion to the legs.

Cut the breasts off by starting the knife in the middle by the breast bone, cut down and remove the entire breast.

Carve the breast by cutting perpendicular to the breast.

Pull the thighs apart to get the dark meat off it. (or just take it for yourself)

Go back and pull the rest of the turkey meat off the carcass.