Preheat smoker to 225 degrees.
Pat turkey dry. Remove all of the contents from the inner cavity.
10-14 pound turkey
(Optional Step) Inject the turkey with the marinade. Focus on areas throughout the entire turkey, the breasts, legs, etc.
Injectable Butter Marinade
Drizzle the turkey with olive oil or I like to use this oil spray bottle that I load with olive oil. It makes it easier to coat the turkey by spraying it on and you will likely use less oil since it's also injected with butter. ¼ cup olive oil or butter
Season the entire turkey and rub the spices into the skin.
½ teaspoon ground oregano, ½ teaspoon ground thyme, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt and pepper to taste, 1 teaspoon brown sugar or sweetener
Place the turkey in the smoker. Smoke for 3 hours.
Adjust the heat on the smoker to 350 degrees and cook the turkey until it reaches an internal temperature of 165 degrees. This can take 1-3 additional hours depending on turkey size.You will need to use a probe or meat thermometer to test. You always want to test the thickest part of the turkey, which is typically between the thigh and leg or breast. Ensure it reaches an internal temperature of at least 165 degrees. I usually test several areas of the turkey to be sure. Allow the turkey to rest for a minimum of 15-20 minutes prior to slicing to allow the juicies to settle. If you slice too soon it will result in dry turkey.
Keep the turkey drippings if you plan to make gravy. I combine it with a tablespoon of butter and then start with a tablespoon of flour and add more if necessary to thicken.