1st Spatchcock Turkey

keepervodeflame

Definitely not the last. Brined the 12 lb organic non-enhanced bird in an Adam Perry Lang brine mixture of Apple Cider 1/3 cup kosher salt, and half a cup honey with orange slices and Simon Garfunkel herbs. cooked on my large at 350 with a little pecan smoke. legs and thighs cooked about 20 degs behind the breast. I pulled the bird at 165 IT in the breast and removed the legs and thighs and returned them to the grill. Just a short time and they were at 170. Everything came out perfect. Highly recommend spatchcocking your turkey, and the APL apple cider brine, as well. I used the heavy duty OXO poultry shears to spatchcock my turkey. Worked great very minimal effort, although it did take quite a forceful CPR move to flatten the bird out. Much stouter than your average chicken. 

Mickey

You might want to point those legs to the back of your Egg.  Mine gets hotter back there. 

keepervodeflame

Thanks, I actually do that with chickens and it works well. Just happy to get this guy on the grill today didn't even think about legs to the rear. I will do it next time however. Thanks for the tip.