How to smoke a whole turkey- a yup, it also has crispy skin!

INGREDIENTS:

• 14-16lb turkey
•  Hardcore Carnivore Red or Fried Turkey seasoning
• 1 stick salted butter, softened

METHOD:

1. Heat a smoker or pellet grill to 450f. 
2. Spatchcock the bird by first cutting and removing the entire spine. Then score the breastbone and put down to split it. Flip the turkey over, and flatten out the thighs, then fold the wing tips under to avoid burning. The entire turkey should now be meat side-up.
3. Mix some of the seasoning into the butter to create seasoned butter. Make a pocket between the skin and meat (over the breasts and thighs) by separating with your fingers, then stuff the pockets with the seasoned butter. 
4. Pat the turkey dry, then season liberally with seasoning all over. 
5. Place the turkey in the smoker, meat side-up.
6. After 15 minutes, reduce the heat to 275. Cook for approximately 2 hours, or until a thermometer inserted into the thickest part of the breast reads 165f. 
7. Remove from smoker and serve. 

Notes:

• This recipe is for a 16lb bird. Larger birds will require longer cook times. 
• You can brine the bird before cooking for a juicier finish.