Turn the turkey over in the sink breast side down. Use heavy duty kitchen shears to cut out the backbone on each side of the spine; reserve the backbone and giblets for stock and gravy later.

Place the turkey breast side up on a large baking sheet and using your palms, press down firmly on the top to flatten it as much as you can.

Season the turkey all over with salt, black pepper, and poultry seasoning.

Drizzle liberally with olive oil.

Use apple wood chips or pellets and set to smoke at 225F.

You will keep this temperature throughout the cooking process.

Place the turkey skin side up in the smoker and close the lid. Do not lift the lid to baste or anything like that.

Maintain smoker pellets for the duration of the smoking process.

The required time should be approximately 30 minutes per pound; 3-4 hours total. Temp is the important thing, not the time. Probe for internal temp using a meat thermometer.

When the turkey approaches doneness, brush with apple cider molasses and allow it to continue smoking until it reaches 165F in the deepest part of the thigh. It will continue to rise in temp as it rests, so tent it with foil after taking it out.