1 whole turkey (about 12–15 pounds)
Head Country Championship Seasoning, Original
1/2 C. (1 stick) of butter, melted
Heat smoker to 275 degrees F.
Spatchcock and season turkey generously with Championship Seasoning.
Melt a stick of butter and season with 1 Tbsp. of Championship Seasoning.
Place the turkey on the smoker. After 1 hour of smoke time, baste turkey with seasoned butter every thirty minutes.
Smoke turkey until breast reaches an internal temperature of 160 degrees F (carryover cooking will take the internal temperature to 165 degrees F).
Remove turkey from smoker and rest for 15 minutes before slicing and serving. Enjoy!