Remove gizzard and organs from pheasant

Soften butter in microwave, 10 seconds at a time

Mix butter, salt, liquid smoke together in bowl

Apply half butter mixture under the skin on the breast meat

Apply rest of butter mixture on outside of pheasant skin

Refrigerate for 2 days

Preheat oven 450°F

Place over thermometer into thickest part of thigh and set for 150°F

Roast on 450°F for 10-15 minutes or until skin is golden brown

Reduce to 325°F and cook until 150°F, about 1 hour

Remove from oven and rest a minimum of 15 minutes

Cut and serve