Step 1

Rinse turkey under cold water and pat dry with paper towels. Place on a baking sheet or in aluminum roasting pan.

Step 2

Combine dry brine ingredients in a small bowl and rub on exterior and internal cavity of the turkey. Place turkey in refrigerator for two hours.

Step 3

Preheat smoker to 300°F, add water pan to smoker to keep the air in smoker moist.

Step 4

Use a paper towel to wipe most of the dry brine from the turkey skin. If you skip this step, the skin will be super salty.

Step 5

Loosen the skin around the turkey breast by inserting your hand. Use your hand to rub the softened butter under the skin.

Step 6

Brush olive oil onto turkey skin. In a small bowl, combine black pepper, garlic powder and paprika to form spice rub.

Step 7

Sprinkle spice rub onto turkey skin, rubbing in gently with your hands. Remember to get under the wings and any harder to reach areas.

Step 8

Smoke at 275-300°F for about 3.5 to 4 hours or until internal temperature reaches 165°F when measured in the thickest part of the breast, refilling water pan as necessary.

Step 9

Baste the bird every hour with juices from the drip pan.

Step 10

Allow bird to rest for about 15 minutes to allow juices to re-distribute before carving.