Smoked turkey

Thaw the turkey (an ice bath with the water kept at 40 degrees or below thaws it faster than the fridge); remove the giblets, neck and the plastic leg holder.

Trim the outside for a clean surface; remove the plastic pop-up indicator, the extra neck skin and the Parson's nose.

Rub inside and out with only salt and pepper so the smoke flavour is not hidden; herbs on the outside would burn.

Inject the lean breast with butter mixed with ancho and chipotle chili powder.

Smoke at 225 with the breast facing the fire; do not open or spray for two hours, so the skin does not go soggy. On a small or pellet smoker, about 200 instead.

Check for a deep dark golden colour, then raise the smoker to 325 by adding more wood, to render the fat under the skin and crisp it; about another two hours.

Check the temperature with an instant-read thermometer to confirm it is done.

Rest at least 30 minutes before carving.

Remove the whole breast from the carcass and slice it against the grain so it is not stringy; pull the legs off.

Mix the herbs into melted butter and drizzle over the sliced breast.