Butter-injected smoked turkey

Combine the cooled melted butter with hot sauce, maple syrup, white miso and turkey stock; whisk.

Inject throughout the turkey, whisking often because the emulsion separates, and spread more butter all over the bird.

Marinate two to three days in the fridge, or at least two to three hours at room temperature.

Tuck the wing tips under the breast so they do not burn or shield the skin.

Smoke at 300F for two and a half to four and a half hours depending on size, monitoring breast and thigh temperature.

Pull when the thickest part of the breast reads about 150 and the thigh about 160; this one took about two hours 45 minutes.

Rest at least 30 minutes, ideally an hour, before slicing.