Spatchcocked and brined sitting in the fridge for the next 2 days before being thrown in the smoke box and smoked up nicely! I left a little bit of the fat at the bottom just to render it down as it smokes for a little extra flavor. You can remove that if you desire to! I also used a sharp chef's knife AND poultry sheers to make the job easier!

For those who are not familiar with Spatchcocking a bird it is simple, you just cut out the spine then flip it over and push down hard on the breast bone until it breaks and fillets open! See the video below for a nice fast clip on why and how to spatchcock a turkey!