Start off by spatchcocking the turkey by removing the backbone. Use kitchen shears to cut through the rib cage. Use the kitchen shears to crack the breast bone and then flip the turkey around and press down on the breast to flatten it out.
Spray cooking spray on the bottom of the turkey and season with the dry rub mixture above. Flip the bird over so it is breast-side up.
Inject the turkey with the injection listed out above. Get the breasts, thighs, wings and drums. Make sure to use all of the injection liquid, do not leave any behind.
Now spray the skin side (breast up) of the turkey with cooking spray and season generously with the dry rub mixture. Season under the skin and add a few tablespoons of butter under the skin.
Set the smoker to 275 degrees F. Place the turkey on the smoker (top rack) with the skin side up and place a water pan underneath to catch the drippings.
Smoke until the internal temperature of 160 degrees and remove. Place it on a wire rack with a sheet pan under it, covering it with aluminum foil. Rest for 20-30 minutes.
Serve and enjoy with family and friends!
