Cajun Spatchcock Smoked Turkey

Place the frozen turkey in the fridge for 3 days for a slow thaw.
After 3 days, move it to a room temperature environment for 18-24 hours to complete thawing.
Remove the turkey from its packaging and pat it dry with paper towels.

Use kitchen shears or a knife to cut out the backbone of the turkey.
Flip the turkey over so it's breast-side up and press down on the breastbone to crack it and flatten the turkey.

In a bowl, mix 1 stick of melted butter, 1 cup chicken broth, 1/2 lager beer, 1/4 cup hot sauce, juice of 1 lemon, and 2 tablespoons Cajun seasoning.
Whisk the mixture thoroughly.
Use a kitchen syringe to inject this mixture into the turkey's breasts, thighs, drums, and legs.

Preheat the smoker to 275 degrees Fahrenheit with pecan wood chunks.
Smoke the turkey for 20-25 minutes per pound. (Adjust the time based on the size of your turkey.)
Place a drip pan underneath the turkey to catch drippings.
Cook until the internal temperature reaches 158 degrees Fahrenheit in the thickest part of the breast.
Remove the turkey from the smoker and wrap it in foil.
Let the turkey rest for 20-25 minutes.