To spatchcock a turkey, you will need to lay the bird breast side down and find the backbone.
Using some strong kitchen shears and both hands, cut along both sides of the spine.
Once you have the spine removed, keep it for a later use of making stock. Put it into a zip lock bag, write the date and what it is on the bag and freeze it.
Flip the bird over, exposing the breast. You should be able to see the wishbone. Using a boning knife carefully cut along both sides of this bone until it comes free.
Place your hand on the middle of the breast, press down with some force to flatten the bird.
Place the bird on a wire rack in a pan, then evenly sprinkling the inner of the bird with half of the salt. Then turn it over and apply the rest of the salt to the outer skin, moving the wings and legs around to ensure you get some salt everywhere.
Put the turkey into a fridge uncovered, remembering the how long rule, one hour per pound. For this recipe I pushed my 10 pound turkey to a 48 hour dry brine and the results were incredible.
Light up a full chimney starter of lump charcoal. Once this is fully lit, you can tell as it will have this white ash all over it, place this on top of unlit charcoal in the bottom of the Weber Smokey Mountain.
Assemble the smoker and place an ambient temp probe on the cooking grill to monitor the temp and open all of the vents. Start adjusting the vents when the smoker heats up and is nearing the target temperature of 450°F.
Once the target temp has been reached, get the turkey out of the fridge and give a light coating of oil. Then put the turkey on the cooking rack leaving it in the wire rack and pan it has been in the fridge for the past two days.
Place two internal meat probes into the bird, one on the breast and one in the thigh, making sure not to touch any bones with the probes, as this will give an inaccurate reading.
Check the bird at the one hour mark and give the skin a baste with some melted unsalted butter.
We are aiming for the breast to be done at 165°F and the thigh meat at 180°F.
Once the turkey is cooked, remove it from the smoker and place it on a chopping board to rest for 15 minutes.