4 lb Whole Chicken
1 T Kosher Salt
1 t Garlic Powder
1/2 T Dried Thyme
1/2 T Ground Black Pepper

Heat Grill (or oven to 425) 

Place chicken on cutting board and with a good pair of kitchen shears, cut down both sides of back bone and remove.  Turn chicken over.  Press down firmly in center to flatten the chicken. 

In small bowl, mix together the seasonings.  Then rub all over the bird evenly. 

In large cast iron skillett, heat a small amount of olive oil over medium high heat.  Once the oil has been heated, place the bird skin side down in the pan and let it brown for 5 minutes.  Once the bird is browned, turn it over and place the pan with the bird in it on the grill and cook 30-45 minutes (or until the bird has reached 165 degrees)

Cook Turkey Gizzards.  Simmer for 4 hours with sea salt and worcestershire sauce.  Cool.  Put in pickling jar. 

Add the following:

4 Cocktail Onions
6 Hot Chili Peppers
1 T Hot Chili Pepper Juice
1/3 C Vinegar
2/3 C Water
1 T Pickling Spice
Simmer

Let gizzards soak for 7 days before trying them.