In a large stock pot or food grade brining bag, brine your turkey for 18-24 hours.
Prepare your smoked to 250°F with a foil pan underneath to catch drippings if making gravy.
Remove turkey from brine, rinse with cold water, then pat dry with paper towels.
Rub the exterior of the turkey with 2-3 tablespoons of olive oil as a binder, then evenly coat the turkey with poultry seasoning or my smoked chicken rub.
Smoke the turkey for 2 hours at 250°F without opening the lid.
Increase the smoker temperature to 300°F and continue smoking.
Baste the turkey with melted butter or ghee every 30-45 minutes until the internal temperature of the turkey reaches 165°F in the deepest part of the breast.
Remove the turkey from the smoker, tent loosely with foil and allow it to rest for 15-20 minutes.
