Looking for a speedy way to cook a Turkey while packing a ton of flavor? The Montana Mex Team has you covered! Spatchcocking a turkey cuts down the cooking time substantially while still allowing the turkey to retain its juiciness. It's a little different to prepare, but trust us, you will thank us for how much time it saves you (and how much more time you'll have for watching football or debating with that one uncle of yours).
Learn how to Spatchcock a turkey here
Spatchcocked Thanksgiving Turkey
Remove the neck and gibblets from the turkey
In a large container or cooler, add 1 gallon of water, one whole tin of Montana Mex Sweet Seasoning, and the table salt and swirl until salt is dissolved.
Place the turkey in the mixture and brine overight.
Drain the turkey, pat it dry with paper towels, and put it on a sheet tray. Coat the turkey in Montana Mex Avocado Oil.
Roast the turkey on a Traeger Grill or other smoker at 375° for 2.5 hours, basting periodically.
In the last 10 minutes of roasting, generously coat the turkey in as much of the remaining Montana Mex Sweet Seasoning as desired.
When the turkey has finished cooking, pull if off the grill and let it rest for 20 minutes before carving.