Spatchocked Smoked Turkey

• 1 10-14lb Turkey (Pre brined in your favorite brine*)
• 2 T extra-virgin olive oil
• 2 T The Killer Cook's Mo'Roccan, Everything, or Mediterranean Spice Rub
• Poultry Sheers or a Heavy sharp knife/ kleaver
• Fruit and Nut Wood

Preheat the cooker to 275 Method: Rinse your turkey and pat dry. Place bird breast side down and remove the back bone by sliding sheers or knife down either side of the spine repeating on the other side. Remove spine and spread open the bird. Remove the giblets and any other trim and reserve for stock. Locate the breast bone and crack on either side with your knife, flip the turkey over and press down on the cracked breast bone and then at the back of the turkey to flatten out. Place on a wire rack over a baking sheet, rub generously with dry rub of choice  and let air dry for at least 24 hours, up to 4 days in the refrigerator.  Remove from cooler brush with olive oil or butter adding additional rub to taste.  Smoke over fruit wood for approximately 15-20 min per pound till thickest part of thigh reaches 165 internal,rotating half way through.  Alternate method: Grill or Roast at 450 for about an hour and ten minuets till thickest part of thigh reaches 165 internal *Besides frying this is one of the fastest ways to cook a turkey, to speed this up more skip the brine all together and use a kosher bird. 

**You can also up the flavor ante by using an injection of 1/2 cup of apple juice mixed with 1 tsp of rub of your choice injected into the breasts and thighs