Butter-injected smoked turkey

Thaw the frozen turkey gradually in the fridge over several days, four to six days ahead; bigger birds need longer.

Remove the bag of giblets, the extra flap of skin and the neck from the cavity.

Melt the butter in the microwave 10 to 15 seconds at a time; stir in the Creole seasoning.

Mix kosher salt and about an equal amount of black pepper in a small bowl; keep it light because the bird is pre-brined.

Inject the butter mixture into the breasts in several spots until they hold no more. Leave the butter on the outside.

Give the outside a moderate coating of the salt and pepper.

Smoke on a pellet smoker at 275 with oak pellets and a probe in the bird, adjusting later for crisp skin.

Cook to over 165 in the breast and about 170 to 175 in the thighs; here about three hours ten minutes, pulled at 165 in the breast and 176 in the thigh.

Rest in an aluminum foil tray about 30 minutes, then slice.

Optionally dunk each breast slice in melted butter (with Creole seasoning or herbs) before serving; the dark meat does not need it.