Originally Posted by SmittyJonz
Looks Good. Why'd you Spatchcock? Shorter cook time?
It cooks more evenly and I get the caramelization and mallaird reaction going on on the inside as well as outside. Plus I can (and did) make turkey stock from the back bone (and neck bone) while the turkey smokes. Then I make gravy from it later, and some to homemade dressing as well.
"Antonio" Bandera, Mini WSM, 18.5" WSM, Hasty-Bake Suburban, GMG Davy Crockett, OTG 22.5"