Mix the butter with chopped onions. Add enough bread pieces to completely fill the cavity of the turkey.
Mix ½ cup olive oil with rosemary and red pepper. Inject this mixture just below the skin, as well as the middle of the turkey breast.
Vigorously rub the remaining ½ cup olive oil onto the skin of the turkey and add salt and pepper (about 3 Tbsp of each). Slow smoke until the turkey reaches a safe internal temperature.