Beer Injected Spatchcocked Turkey

Directions

1. Prepare the turkey: Start with a clean 12-14 lb turkey (with insides removed). Using sharp kitchen shears, cut along each side of the back bone, removing it from the bird. Flip the turkey over and push down on the breast plate, cracking the bone.

2. Brine your turkey: Bring 1 gallon of water to a boil on your stove top. Cut the heat and add 1/2 cup of Bird Brine by The Spice Guy. Let cool completely and add the brine mixture to your brine bag. Add your whole turkey (make sure to remove the insides and neck). Cover with additional cold water until the turkey is completely submerged. Brine in a cooler filled witty ice or your refrigerator overnight or at least 8 hours.

3. Preheat your smoker or grill to 325 °F. If using wood chunks or pellets, we suggest using hickory, oak, mesquite or a blend.

4. Remove the turkey from the brine and wash the brine off completely. Flip the legs over and tuck the wings under the bird.

5. Season the turkey: In a small mixing bowl add 2 sticks of room temperature butter, followed by 1 Tbsp Garlic Ranch Mix by The Spice Guy. Mix together and cover the entire turkey. Make sure to get under the skin.

6. Inject the turkey: Open a can of beer and add 1 tsp Garlic Ranch Mix by the Spice Guy. Stir with the back of a spoon.

7. Using the Grill Masters Club injector, place the injector inside of the beer can and pull the injector, filling it with beer. Going under the skin into the breast, slowly inject each side of the breast. Slowly pull the injector out of the breast to insure the liquid stays inside. Repeat the process with the wings and legs.

8. Season the turkey with Perfect Turkey Seasoning by The Spice Guy, covering all sides.

9. Roast the turkey at 325 °F for 2 hours. Melt the remaining butter mixture and drizzle over the turkey every 5 minutes or so for the remaining 30 minutes.

10. Once the internal temperature reaches 165 °F, the turkey is ready to remove from the grill and let rest until carving.