Step 1

Preheat the smoker to 225°F. Make sure it is topped up with wood pellets.

Step 2

Rinse the turkey inside and outside with cold water and dry the turkey with a paper towel. Place the turkey on a large platter or roasting pan. If using homemade dry spice rub, mix the ingredients together with a spoon.

Step 3

Next, add butter or olive oil underneath the skin on the turkey breast. Rub the butter all over both breasts with your fingers. This helps to keep the breast moist, and it doesn't get dried out. Next, rub oil over the entire turkey. Sprinkle spice rub over the whole turkey. Don't forget underneath!

Step 4

If you want to make gravy, place an aluminum pan or baking sheet on the grill rack and a wire cooling rack inside the pan. This will catch all of the drippings. Next, place the turkey on the wire rack. Then, add a few cups of water to the pan at the beginning of cooking to ensure the drippings do not evaporate before the turkey is fully cooked. The water may evaporate during cooking, so refill the pan as needed to keep a few cups of water in there at all times.

Step 5

If you are not going to make gravy, place turkey directly on the rack of the grill.

Step 6

Place a temperature probe into the thickest part of the breast meat and the thigh. When the internal temperature of the turkey reaches 165 degrees F, the turkey will be cooked. The cook time for the turkey is 30 minutes per pound at 225 degrees F, or 25 minutes per pound at 250 degrees F. Start checking the turkey about one hour before you think it should be done. If the turkey is done earlier, just shut the grill off and cover the turkey with aluminum foil. I would then place it in the oven on the keep warm setting.

Step 7

Allow the turkey to rest for 15 minutes before slicing and serving.

Step 8

Enjoy!