Deer Camp Spatchcock Turkey

Directions

1. Spatchcock the turkey by placing it breast-side down. Using kitchen shears or a sharp knife, cut along both sides of the backbone to remove it. Carefully cut through the breastbone and press down firmly on the bird until it flattens and the bone pops.

2. Prepare the injection by combining the chicken broth and a generous amount of Trifecta in a measuring cup. Heat the mixture in the microwave until the seasoning dissolves. Allow it to cool completely before injecting.

3. Inject the turkey using a meat injector, hitting every part of the bird—legs, thighs, breasts, and more. As you inject, slowly pull the needle outward to ensure even distribution throughout the meat.

4. Dry and oil the skin by patting the turkey as dry as possible, removing any spilled injection from the exterior. Drizzle olive oil over the top side of the turkey and gently rub it in. Note: Avoid pressing too hard or the injection may squeeze out.

5. Season the turkey generously with Killer Hogs A.P. Seasoning followed by Buck Junkie Turkey Dust. Flip the turkey and season the underside as well. Place the turkey on a baking rack to make handling easier.

6. Preheat your pellet grill to 325°F. Position the turkey (on the baking rack) in the center of the bottom rack of your grill.
   Note: Check the turkey periodically. Some grills have uneven heat zones, and you may need to rotate the bird for even cooking.

7. Cook until done: When the white meat reaches 165°F and the dark meat reaches 175°F, remove the turkey from the grill. Allow it to rest for at least 10 minutes to lock in moisture.

8. Carve and serve: Use a sharp knife to carve the turkey, keeping the skin intact. Serve and enjoy!