Turkey on the searwood!

Spatchcocked, it was dry brined for around 36 hours. 24 of that was loosely covered and then 12 uncovered to let dry. Compound butter under the skin. 250 for 1 hour with lumberjack competition and a pecan chunk on the heat deflector. Then 350 until it hit 160 to rest for an hour. Was fantastic! The searwood was flawless per usual