Thaw the turkey completely
Remove giblets and neck
Pat the turkey dry
Trim excess skin or fat
Brine the turkey if desired
Season the turkey with oil, salt, pepper, and rub
Preheat the pellet smoker to 225–250°F
Fill the hopper with wood pellets
Place a drip pan under the grates if desired
Put the turkey breast side up on the smoker
Insert a meat probe into the thickest part of the breast
Smoke until the internal temperature reaches 160–165°F in the breast and 175–180°F in the thigh
Baste or spritz occasionally if desired
Increase the temperature near the end if you want crispier skin
Remove the turkey from the smoker
Rest the turkey for 20–30 minutes
Carve and serve