Make the compound butter - dice the rosemary, thyme and sage with an herb cutter.
in a bowl mix the butter, herbs, shallot, garlic, salt and pepper.
preheat your smoker to 400
Clean your turkey with cold water, making sure to take out the neck and gizzards (you can save them for making turkey broth or throw out)
cut the spine out of the turkey - with good scissors or knife. Cutting through the thin ribs is easy, the shoulder bones are a little tougher
Now turn the Turkey over, separate the two sides and press down on the breast bone breaking it and flattening the turkey
Pat your turkey dry inside and out
tuck the wings behind the breast so the points don't burn. You can turn your thighs a few different directions, play with it a little until they fit easily.
add the butter under the skin of the breasts and thighs. You can add more butter to the outside of the skin but I found that the herbs tend to burn there so I switched to adding olive oil, salt and pepper all over the skin.
Place your turkey in your smoker. Put your meat thermometer into the breast of the turkey, making sure it doesn't touch any bone.
Cook until the meat thermometer reads 165 - it should take about an hour - but depends on a lot so it could be anywhere from 45 mins to 1 hour 15 mins
Pull your turkey out and let it rest for 15 mins - I cover it with foil during this time
slice and serve!
in a saucepan melt the butter
Add the flour and whisk to a paste
add the turkey gravy packet and stir
add the water and stir until smooth
add the turkey stock and stir until smooth, bring to a simmer and cook until thickened