It involves flipping the bird over and cutting out the spine, then flipping it back and snapping the breast bone and it flattens the turkey. When you cook it this way the entire bird cooks evenly and faster. Did this once a few ago and now I think this is the best way.

I cook The bird to about 162° take it off the smoker and then let it rest for about 20 minutes. You actually only need to get the bird $252° and hold that temperature for 5 minutes to kill all the bacteria. When I cook it to 162 and then it rests it gets to the 165 that everyone wants it to be at.

I used to brine my turkey, but now that I do it this way I don't need to because both the white and dark meat are juicy.


I found this video about 7 years ago. It's how to properly carve a turkey and get the most meat off of the bird. It's the way a butcher would do it. It works really well.
https://www.youtube.com/watch?si=Fosyb7jyiXwRzE7Z&v=jh-ejR_OloM&feature=youtu.be

Here's a video on how to spatchcock a turkey.
https://www.youtube.com/watch?si=k232d0iRWD0EYSu2&v=4uavUMPwn-4&feature=youtu.be