Turkey on Big Green Egg

Spatchcock then dry brine the day before. I cook mine around 375-400 and it takes around 1.5 hours for the thigh to get to 160. The skin will be crispy and everyone will tell you it's the best turkey they've ever had.

How do you spatchcock a turkey breast?

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If you can get some sugarcane for the smoke it takes it to the next level.

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Can you describe how you use sugar cane? Is it just adding it to your firebox like you would any other type of wood chunks? Is there any secrets to using it to not get a harsh or bitter flavor?

I too use sugar cane for turkey. Ideal Market(if you are in NOLA) usually has it. Cut it with a saw into chunk size pieces. For my whole turkey on the egg, I use about 6 pieces of sugar cane and 1 or 2 chunks of hickory. I smoke it at 250 for about 4-5 hrs. Perfect every time. 165 in the breast and 180 in the thigh.

Kosmos Q - did it last year, doing it again this year.

Really good, highly recommend.

Just cut out the backbone and break the chest cavity. Pretty simple even for a novice.

I do mine every year on the egg. Inject it - cook with indirect heat at 225-300, comes out perfect every time.

ETA - start with a decent quality turkey. Turkey is not as bad a chicken you find on the market, but if you start with s****y meat, don't care what you do, it not going to be good (learned for experience)

Also - I like to cook mine at a lower temperature than most. You can put more cooking into it but you can't take it out