Thaw the turkey completely
Remove giblets and neck
Pat the turkey dry
Trim excess skin or fat if needed
Brine the turkey or season it well
Apply a dry rub or butter under the skin
Preheat the smoker to 225–250°F
Use wood such as apple, cherry, hickory, or pecan
Place a drip pan under the turkey if desired
Put the turkey breast side up on the smoker grate
Insert a probe thermometer into the thickest part of the breast or thigh
Smoke until the internal temperature reaches 165°F in the breast and 175°F in the thigh
Baste or spritz occasionally if desired
Keep the smoker closed as much as possible
Estimate about 30–40 minutes per pound at 225–250°F
Remove the turkey from the smoker
Rest the turkey for 20–30 minutes before carving
Carve and serve