Instructions

1. To a large plastic bag and or large bucket, add the Brine followed by the salt and water. Give it a mix. Place the spatchcocked turkey into the solution and cover more water if needed until it’s fully submerged. Close the lid or bag and place in the fridge for 12 hours. Rule of thumb is 1 hour brine per lb.
2. Drain, and lay the turkey on a cooling rack in a rimmed pan. Gently lift the skin from the flesh to separate. Pop in the fridge uncovered for overnight or at a minimum of 2-3 hours.
3. When it’s time to smoke, fire up the Yoder Smokers 640S to 275.
4. Remove the bird from the fridge, flip the bird over showing the undercarriage. Liberally sprinkle the underside with trail dust and flip.
5. Taking the injector, inject the flesh (go  under the skin) with the butter injection all throughout. Coat the skin with olive oil and liberally coat the skin with seasoning.
6. Place the bird directly on the top rack and place a rimmed baking sheet underneath. After 1 hour insert a MEATER probe into the thickest part of the bird but avoiding the bone. Baste with melted butter every hour until internal temp is 165°. I rotated the bird every hour. The rule of thumb is to smoke ~10 minutes per pound
7. Remove from the smoker, loosely tent for 20 minutes then carve.