. I am planning on spatchcocking a 14 pound kosher turkey this year. I plan to spatchcock it on Tuesday. I will dry rub it with kosher sslt, baking powder, and custom poultry rub; and then leave in in the refrigerator overnight. I am going to roast it on Wednesday, cool it and cut it. On Thursday mske gravy from the bones. In checking for the proper cooking temperature, I find recommendations from 350 to 450 degrees Fahrenheit. I will be monitoring cooking with my dual probe iGrill2 thermometer. My question is: At what temperature should I cook the turkey.
