BBQ-style butterflied turkey on a pellet grill

Pat the turkey dry, remove the excess fat at both ends and separate the breast skin from the meat.

Flip the turkey and cut down both sides of the spine to remove it; save it for broth.

Crack the breast open and press the bird flat.

Salt at half a teaspoon per pound, between the breast and the skin and all over both sides.

Set on a roasting rack and refrigerate overnight.

Next day, pat the turkey dry. Massage two tablespoons of butter under the skin on each side.

Mix the dry rub spices; taste and adjust sweeter or spicier.

Rub the turkey all over with oil, sprinkle the dry rub and pat it in, including between the breast and the skin, on both sides.

Tuck the wings behind the breast and rest at least 30 minutes.

Cook on a pellet grill set at 275 for an hour and a half, or until the breast reads 160 inside.

At an internal 160, remove from the grill, cover with foil and rest at least 30 minutes.

Carve off the thigh and leg, then the breast.