Gluten Free and Specialty Diet Recipes

So this year I decided to go special first I am Spatchcocking the Turkey so it cooks faster (Cutting out the spine and splaying the turkey open so there is no internal cavity and it cooks faster). Second I am smoking this bird over hickory and injecting it to keep it moist, I will cover my rubs, and injection in this post so others have a reference.
Turkey is a Butterball Naturals 14lb, be sure to remove the giblets, neck, and the plastic thing holding the legs together

After cutting off the spine, tail, and some other bits (these are boiled with poultry seasoning, and celery for a stock to be made into a gravy), I first dried the turkey with paper towels, sprayed with a safe oil then sprinkled Paleo AIP Powder all over it inside the cavity and out, I then used a homemade BBQ poultry/pork rub to bring out the BBQ flavor
1/4 Cup (50g) Swerve Brown
1tbsp Sea Salt
3 tsp Black Pepper
3 tsp Smoked Paprika
2 tsp Garlic Powder
2 tsp Onion Powder
1 tsp Ground Mustard Powder
Pulsed this in a tiny food processor and sprinkled it all over the turkey inside the cavity and out

Now for the injection to keep it moist,
16oz Swanson Chicken Cooking Stock (unsalted and unseasoned)
1 tbsp Salt
2 tbsp Lea & Perry Low Sodium Worcestershire Sauce
2 tbsp Coconut Secret Coconut Aminos
1 tbsp Liquid Smoke Hickory (If smoking the turkey)
2 tsp Garlic Powder
2 tsp Onion Powder
Simmer this in a small pot til the salt dissolves, then inject in the breast, wings, legs, etc using about 1/3-1/2 depending on turkey size (PLUMP that sucker up),
Take the leftovers and add in 8 oz Butter Sub (I mixed it up with Miyoko European Styled Butter), poultry seasoning herbs (I used 1-2 twigs each fresh sage, rosemary, thyme) and simmer for 10-15 mins and use this for your baste

I used a temp probe in the breast, and smoked it over hickory chunks basting every 30mins til it started turning a dark color then covered in foil to finish. I smoked it 4 hours sitting on the grill directly with a drip tray under, then had to move inside due to rain, Finished it a extra hour foil covered in the oven at 350F in a pan til it reached 160, I killed the oven and it kept going up to 165F, I then rested the turkey for 2-3 hours before carving.