I want to "Flat iron" a turkey

[blackpaw4]

Hi all!  It's getting SLIGHTLY warmer here on the East Coast, and I'm planning on Turkey for Easter...because that's what I have in the freezer.

What I'd like to do is cut it, and flatten it, and then cook it in the smoker.  Any thoughts?
Should I brine it before I cut it?  How do I keep it flat?  Do I flatten it in the fridge before I cook it? 

I'm such a newb.

 

[chef jimmyj]

I like to Brine but with store bought turkey, it is not necessary. Use a pair of poultry shears or heavy scissors to cut along both sides of the backbone and remove it. Turn the bird over and push down to flatten the bird. You can turn it back over and remove the Keelbone if you wish. Rub the bird inside and out, mixing rub with soft butter or bacon grease makes it easy to get under the skin. Roast the backbone in a 425 oven for 30 minutes or so with carrots, celery and onions. Deglaze the pan and put everything in a pot with 3qt water, Thyme, Black Pepper and any herbs/spices you like. Simmer a couple hours and you have Stock to make gravy or for whatever...There are hundreds of threads on smoking Spatchcocked Turkey so I'll leave time and temps to you...JJ

 

[SmokinAl]

Here's a great recipe!

http://www.smoking-meat.com/november-12-2015-spatchcocked-turkey-with-herbed-butter

Al

 

[blackpaw4]

Thank you so so much!  YAY!

 

[radioguy]

Roadside brine is pretty awesome too!

http://www.smokingmeatforums.com/newsearch?search=Roadside

RG