Spice-Rubbed Butterflied Smoked Turkey

This is the third year we have smoked our Thanksgiving bird and decided to do things a little different. Having never butterflied our turkey before I was a little nervous but I have to say the end result was fabulous! I had my butcher do the hard part (butterflying the bird), then used the removed back bone, giblets, extra wings (bought separately) and neck to make a stock for our gravy. The smokiness penetrated the skin and meat evenly all over and we had more crispy spicy skin than ever. The meat was moist, smoky and nicely spiced due to the dry brine.