IF YOU’D LIKE TO DRY BRINE:  If you choose not to, skip to step 2.  If you choose to, gently insert your fingers in between the skin and meat on the breasts and thighs.  Slowly move them around to create a pocket.  Season the meat on top and under the skin with Sunshine State of Mind Craft BBQ Rub & Cocktail Rimmer.  Allow the bird to sit for a few hours or as long as overnight.

Fill your grill with lump charcoal and set it up for indirect grilling at 375-400°.

Empty out the cavity of the turkey and pat it dry, inside and out.

Using a sharp knife, remove the tip section of the wings.  Next, starting at the cavity opening, slice the turkey just above the leg/thigh section toward the “nose”.  You may have to cut through a couple of the ribs, that is normal.  Repeat on the other side.

Peel back the entire breast section until it will “hinge” freely.  Turn the bird over, lay it down on a flat surface with the breast section and leg/thigh sections facing upwards.  Press down firmly on the breast until you hear a cracking sound.  Press firmly on each thigh section as well until they sit flat. Lay the bird out with the wing sections facing forwards and the legs facing backward.  The turkey should now resemble a frog.  Coat the bird with a very thin layer of olive oil.  Apply the rub liberally and evenly over the entire bird.

Place the turkey in the center of the grate and close the dome.  Allow the turkey to cook until it hits 160°.  (check the bird halfway through to make sure it is cooking evenly.  If the skin is getting darker on one half, rotate the bird 180°) Remove the turkey to a platter and loosely tent it with foil.  Allow the bird to rest for a minimum of 15 minutes prior to carving.