To start, take a sharp knife and spatchcock your chicken. For those who don’t know how, take a look at this video for an in-depth explanation.
Once the spine has been removed, flatten out your bird and coat it in a thin layer of kosher salt. Once coated, spray a light layer of olive oil spray onto your bird in order to keep your seasonings stuck to your turkey.
Next pour on any of the thicker ingredients like chili paste or adobo chipotle paste and lightly rub them on across the entire turkey. Now, pour a fair amount of the rest of the dry seasonings such as cumin, oregano, granulated garlic and chili powder. Do not smear or rub the seasonings as that will cause it to clump and provide uneven flavor. Each seasoning or sauce can be applied to your personal taste-level.
Now, take a small spoon or ice cream scoop and create balls out of your butter. They should each be roughly the size of a ping pong ball. Depending on the size of your bird, you may need anywhere from 6-10 butter balls.
Next, make a small cut near the neck of your bird in order to lightly pull the skin away from the meat. Do not completely remove the skin, simply lift it high enough to allow you to slide the balls of butter between it. Near the thigh joints, either side of the breast and the center of the turkey are good places to start. Do your best to keep them evenly spread throughout the bird.
Once adequately seasoned, put your turkey in your Grilla Grill at roughly 275 degrees. Leave it in for roughly 45-minutes, then bump the temperature up to 350 degrees for the final hour of cooking. These times are for a 15 lbs bird, so adjust accordingly for the size of your turkey. Your Thanksgiving fowl must reach an internal temperature of at least 165 degrees for safe consumption.