Now don't get all over me. I spatchcock Turkey so I can fit more on the smoker and make a juicer bird and less dark skin by cooking it faster. So its just my way, not the only way. This Turkey is Brined as well in a high brownsugar, apple cider and Honey concoction that I discovered when I ran out of my usual brining supplies. I does have about a cup of salt in it. Its a keeper too.
I just got to be funky, ya know.
http://www.youtube.com/watch?v=JK_pEDi7G2k