• Begin by defrosting a whole turkey and removing giblets, neck, and pop-up thermometer. Place turkey on cutting board breast-side down. Cut along both sides of the backbone with poultry shears or sharp knife until free. Flip turkey breast side up and press down on breast bone with both palms until it cracks and lays flat.
• Pat turkey dry with paper towels, then season turkey inside and out with 1½ tablespoons of your favorite rub. Set aside in the fridge to dry brine for a minimum of 3 hours (or up to 3 days). This step is optional, but results in crispier skin and a juicer turkey.
• Add chopped chives, sage, and slivered garlic to a small food processor and pulse until minced. Add butter and 1½ teaspoons of pork rub. Pulse again to combine the ingredients then use a spatula to transfer onto Saran Wrap. Form butter mixture into a log and set aside at room temperature until needed. 

Smoke Spatchcock Turkey

• When you're ready to smoke the turkey, clean and preheat smoker to 275℉, using your favorite wood flavor. Apple, cherry, maple, and pecan are all great options!
• Bring turkey to room temperature, then use your fingers to gently separate skin from turkey. Spread 2 tablespoons of softened compound butter under the skin of each side of the breast, and 1 tablespoon under the skin of each leg.
• Rub outside of the turkey with 2 tablespoons olive oil, then generously sprinkle 2 tablespoons of dry rub all over the outside of the turkey (front, back, and sides).
• Place spatchcocked turkey flat with wings tucked under and legs out on a rack and place rack directly on the smoker grates. Place meat thermometer/probe in the thickest part of the breast, with the probe temp set to 165℉.
• Close smoker lid and smoke turkey for 4 hours or until internal temperature reaches 165℉, and the thighs register at 170℉-180℉.
• Carefully lift turkey off grate, with the rack, onto a large rimmed baking sheet or roasting pan (to catch any juices). Rest turkey for 15-30 minutes, which will allow juices to redistriubte throughout the turkey.

Turkey Carving Instructions

• Place turkey on a large cutting board and separate legs from the rest of the turkey. Slice each leg down the knee join into two pieces (thigh and drumstick). Next, remove wings along the joints and set aside. Finally, carve breast meat away from rib bone, then slice into preferred thickness. Arrange on a platter, garnish with fresh herbs, citrus slices, cranberries, and serve.

Turkey Gravy (optional)

• Place turkey backbone, neck, giblets on a foil-lined pan and roast in a preheated 375℉ oven for 45 minutes.
• Remove turkey backbone, neck, and giblets from oven and add to a saucepan (save pan drippings). Cover turkey pieces with 4 cups water. Add sliced onion, halved garlic cloves, bay leaf or sage, salt, and freshly ground black pepper. Bring to a boil, then simmer over low heat for 45 minutes.
• Strain broth into a large measuring cup, you'll need 2½-3 cups. Skim ¼ cup fat from drippings, then add to a medium saucepan. Heat over medium heat, then add ¼ cup flour. Whisk to combine.
• If the roux is too dry, add a tablespoon or two of unsalted butter. Cook roux for 2 minutes, then gradually pour reserved turkey broth into the pan, while whisking. Once thick, add ¼ cup half and half and whisk to incorporate. Season with poultry seasoning, rubbed sage, ½ teaspoon sea salt, and freshly ground black pepper.