Ingredients

• 12 lbs whole turkey
• 1/2 cup unsalted butter (softened)
• 3 tbsp poultry rub
• 1 cup apple juice (for water pan)

Step-by-Step

1. Prep the turkey Pat turkey dry inside and out; work softened butter under the skin, then rub the outside with butter and poultry seasoning.
2. Smoke Step Set smoker above 260°F (127°C) to initiate smoke, then lower to 250°F.
3. Insert probes and smoke Insert probes into the breast and thickest part of the thigh. Smoke until breast hits 160–165°F and thigh hits 165–170°F (approx. 30 mins per pound).
4. Rest and carve Rest loosely under foil for 30 minutes before carving.