Prepare the Turkey

1. Brine the Turkey (optional): If brining, mix kosher salt, brown sugar, and water in a large container until dissolved. Submerge the turkey in the brine for 12-24 hours in the refrigerator.
2. Rinse and Pat Dry: After brining, remove the turkey, rinse it under cold water, and pat it dry with paper towels.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C) using your choice of wood chips (hickory, apple, or cherry work well).

Season the Turkey

1. Apply Olive Oil or Butter: Rub the turkey all over with olive oil or melted butter, ensuring even coverage.
2. Season Generously: In a bowl, mix salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this mixture all over the turkey, including inside the cavity.

Smoke the Turkey

1. Place in Smoker: Place the turkey breast-side up on the smoker rack. Insert a meat thermometer into the thickest part of the breast.
2. Smoke: Close the smoker lid and smoke the turkey for approximately 5-6 hours, or until the internal temperature reaches 165°F (74°C).
3. Baste (optional): If desired, baste the turkey every hour with additional melted butter or pan drippings to enhance flavor and moisture.

Rest and Serve

1. Remove from Smoker: Once the turkey reaches the desired temperature, carefully remove it from the smoker.
2. Rest: Let the turkey rest for at least 30 minutes before carving. This helps retain moisture.
3. Carve and Serve: Carve the turkey and serve with your favorite sides for a complete meal.