Preheat your smoker or indirect grill to 450 degrees F.

Create a fairly open workspace for yourself that is easy to sanitize. Flip your turkey breast side down on your cutting board. Starting on one side of the backbone, use your shears to cut a straight line from the tailbone to the neck. Most of the bones will be fairly easy to cut through with sharp scissors. Repeat on the other side of the backbone and cut all the way through until you can remove the backbone completely.

Turn the turkey over onto it's back. Turn out the thighs until they lay flat on the cutting board. Using both hands, press firmly on the breastbone of the turkey until you feel a snap and the breast presses down to the cutting board. Take the wing tips and tuck behind the back of the turkey.

Drizzle the turkey with olive oil, season with salt and pepper, and carefully transfer to the grill grate. Close the lid and roast for 45 minutes, or until an internal thermometer reads a minimum of 165 degrees in the breasts and thighs of your turkey. The thighs may be a slightly higher temperature by the time the breast is fully cooked.