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Remove the spine of the turkey using kitchen shears or a knife
Flip the turkey over and apply pressure on the breast side to flatten it out
Chop one shallot and add to a pan with ½ cup of red wine on medium heat until the wine is almost gone
Let the wine mixture cool, then mix together with 1 stick of butter, 1 tablespoon of parsley, salt and pepper to make compound butter
Rub the compound butter underneath the skin of the turkey
Season the turkey with poultry seasoning
Set smoker or oven to 325°F and place turkey breast side up
Cook for 3-4 hours or until internal temperature reaches 165°F in the breast and 175°F in the thighs
Let rest for 10-15 minutes before serving