Plus, you’ll have a whole bunch of delicious wild turkey meat to bring home. But leaving the woods with a longbeard draped over your shoulder requires specific skills, knowledge, and plenty of ...

For reference, I ran my smoker for this cook at around 300F/150c and took the turkey to an internal of 165F/74c in the thickest part of the breast. The drumsticks and thigh meat were around 185F/85c.

Have you ever done a spatchcock turkey or chicken? It's quick and easy to do plus it will pretty much halve your cooking time! In this video I'm going to show you how to spatchcock a whole turkey!