For this cook I went with a wet brine for the turkey using Dizzy Pig BBQ's Mad Max Brine (make sure to use the code BBQBUDDHA for 15% off any order). I have found wet brining a turkey provides the best combination of moisture and flavor.

Start by pouring the brine in to a pot, adding water, and bringing it to a low boil.

Pour the hot brine mixture in to cold water and place in the fridge allowing it to cool while spatchcocking the turkey.

Now, let's walk through how to spatchcock a turkey. Start with a whole turkey that has not been pre-brined. Make sure to read the ingredients list on the turkey you purchased as a lot of store bought turkeys will package the turkey in a saline solution to preserve it. If you have that kind of turkey DO NOT brine as it will be overly salty.

Start by flipping the bird over so thew breast side is down. Find the backbone and using kitchen shears (e.g. OXO Poultry Shears) cut along each side of the backbone. Until you are able to remove the entire thing.

Once the backbone has been removed (it should be saved for stock and gravy prep) flip the bird over so the breast is facing you and press down hard to break the breast plate. This is a critical step as it is what flattens the bird and creates an even cooking surface.

When done, add the spatchcocked turkey to a brining bucket and pour the cold brining solution in. Place in to your refrigerator overnight.

The next day, carefully remove the bird from the brining bucket, rinse, and pat dry with paper towels. Then apply your favorite BBQ rub to the outside of the turkey. For this cook I used Dizzy Pig's Tsunami Spin.

Set up your Big Green Egg for indirect cooking using the ConvEGGtor and preheat to 275°F. For this cook I used 2 handfuls of Pecan Wood Chips for a "kiss" of smokey flavor. Once preheated and the smoke is running clean, place the bird inside breast side up, ensuring the turkey is laying as flat as possible. For the first hour let the turkey roast without checking it.

After the first hour bump the temperature up to 350°F. Next, take 1 stick of butter (melted) mixed with 1 tsp of chopped fresh thyme and glaze the outside of the bird. This will help with the browning.

Depending on the size, the bird will be done between 2:15 - 2:30 hours total. But to ensure your bird is ready use a digital thermometer (like the Thermapop shown here) and probe the thigh and breast. You are looking for two things: first, if the juice runs clear the bird is done and second, if the thigh measures 180°F and breast measures 165°F you are done. Now, if you want a secret, you can pull the bird at 155°F and rest it 30 minutes as the carryover cooking will bring it up to a safe temp.

Pull the turkey, place it on a cutting board, and rest up to 30 minutes before slicing and serving.

Everyone has their own way to carve a turkey but what I do is separate the legs and wings first then remove each breast. I slice the breast in to equal pieces and place all of that on a serving platter.