INGREDIENTS-
Whole turkey, defrosted completely and patted dry
Unsalted Butter, as needed
Honey, as needed
Chicken broth, optional
Spiva Cooking Cranberry Orange seasoning
PREP –
Spatchcock the turkey by taking out the backbone with a cleaver or some sharp kitchen shears. Next flip it over, turn the legs inwards, and press down on the breast bone to flatten it out.
Whip some Cranberry Orange into some softened butter and spread it generously under the skin of the turkey. This will baste the meat throughout the process.
Optional (but extra delicious) – Melt some additional butter with some chicken broth and add more Cranberry Orange. Inject this mixture into the meat of the Turkey with a meat injector syringe.
Sprinkle some kosher salt and additional Cranberry Orange to coat the outside of the turkey. Remember, if it is a large bird, it can take a lot of seasoning. Allow to sit at room temperature for about an hour to allow it to become less cold.
COOKING –
Preheat the smoker or oven to 275F. Add the turkey in a roasting pan or on a rack and sheet pan.
Cook until the internal temperature of the Turkey is 160-165. (approximately 4 – 4 1/2 hours)
Baste with some melted butter and honey about 30 minutes before it is finished cooking.
Allow it to rest for a minimum of 30 minutes before carving.