With the holidays in full swing, I'm smoking a turkey using the Pit Boss Pellet Grill. Of course this recipe will work with any smoker and even your grill using the 2-zone heating method.
Using the spatchcock technique is a great way to speed up the cooking process. This allows the turkey to lay flat on the cooker and reduced the thickness to just a few inches.
To start the recipe, I'll dry brine the turkey over night. I strongly suggest that you always brine (wet or dry) your turkey overnight to achieve that really juicy turkey every time.
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