Instructions: Thaw turkey and marinate overnight in Italian dressing. Before cooking, take your hand and loosen the skin on each side of the breast by sliding your hand under the skin. Remember, you are only trying to loosen the skin, not revive the bird. When this is done, ease a stick of butter under the skin on each side, pushing it near the front. Place bird breast down on the pit, smoke for 2 hours. Flip over carefully. The breast will have resealed and the butter will be trapped. Cook 2 - 2 1/2 hours breast up.

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