Step 1

Spatchcock turkey. Apply kosher salt to the underside of turkey, along the surface, and under the skin where possible. Place in refrigerator and dry brine overnight.

Step 2

Fire up smoker to 225°F. If you are using a charcoal grill, set it up for 2-zone cooking or indirect grilling.

Step 3

Remove turkey from refrigerator and rinse under cold water. Pat dry with paper towels. Place on a cooling rack to dry.

Step 4

Combine all dry rub ingredients in a small bowl. Apply olive oil to skin and underside of turkey. Apply dry rub generously to bird.

Step 5

Place turkey on smoker grates, with skin side up and underside down. Smoke for 2-3 hours, until internal temperature reaches 160°F - 165°F. Insert a smoker thermometer into the thickest part of the bird for the best results.

Step 6

Carve turkey and serve immediately.