Ingredients
12-16 pound turkey, fresh or thawed
2 sticks unsalted butter, softened
2 tablespoons Nashville Spice Company rub of your choice (we recommend Brown County Fire, All-American Dry Rub, or Cajun Maple Rub)
1 tablespoon fresh lime juice
1/2 cup chicken stock
1/2 teaspoon kosher salt
Equipment
Meat injector
Half sheet pan with rack or roasting pan with rack
Directions
Make the Compound Butter
Mix together the softened butter, the Nashville Spice Company rub of your choice, and lime juice. Set aside.
Make the Injection
Combine 1/2 cup of the compound butter with the chicken stock and 1/2 teaspoon of salt over low heat. Let cool before injecting.
Spatchcock the Turkey
Pat the turkey dry, then place breast side down on a cutting board or rimmed baking sheet. Using kitchen shears or a sharp butcher knife, cut the back bone out of the bird. Flip the turkey back over, place both hands on the sternum and forcibly press down until it flattens. This may take a few tries! Once the turkey is flat, tuck the wings behind the back.
Inject the Turkey
Once the turkey is spatchcocked and the injection is cooled, fill your syringe and inject the turkey in several places on the breasts, wings, thighs, and drumsticks.
Pre-Heat the Smoker
Pre-heat your smoker or pellet grill to 300ºF.
Butter the Turkey
While the smoker pre-heats, use half of the remaining compound butter and stuff it under the skin on the breasts and thighs. With the remaining half, spread it over the top of the turkey. Sprinkle the front and back side with your favorite Nashville Spice Company rub.
Smoke the Turkey
Place the turkey in the smoker, still on the rack/half sheet pan. Smoke until reaches internal temperatures of 160°F in the breasts and 180°F in the thighs, about 3 to 3 1/2 hours. Let the turkey rest for 10-15 minutes before cutting.