Apple/Olive Smoked Spatchcocked Turkey

I spatchcocked a turkey for smoking and decided to add some sliced smoked sausage under the skin for an additional layer of moisture and flavor...First I brined the turkey overnight in a simple mixture of water, kosher salt, sugar, red pepper flakes, onions and garlic.






After adding the sausage under the skin, I slathered the bird with butter and used a mix of kosher salt and cracked black pepper for seasoning....

Onto my drum smoker with a bit of apple and olive wood.....

After the smoke, I ran the bird under the broiler to crisp up the skin...........

The addition of the smoked sausage made the meat so moist and tender....

I will definately be doing another one of these birds again soon.... :)