Inject the turkey the night before to give the meat time to marinate.

Spatchcock the turkey by cutting out the backbone and flattening the bird on your cutting board.

Oil the turkey inside and out, and season liberally.

Get your smoker set up and started with your choice of wood.

When the smoker is up to the proper temp, put your turkey on and cook to the proper temp - my smoker will take 4-5 hours.

Remove when the turkey is 165 degrees F in the dark meat.

Tent with foil and let stand for 20 minutes before carving.