Ingredients:

  • 60g Kosher salt
  • 16g Black pepper
  • 8g Smoked paprika
  • 8g Garlic powder
  • 2g Onion powder
  • 2g Dried thyme
  • 115g Unsalted butter, softened
  • 15ml Lemon juice
  • 2g Fresh rosemary, minced
  • 2g Fresh sage, minced
  • 1g Cayenne pepper
  • 150g Yellow onion, quartered
  • 100g Lemon, halved
  • 50g Garlic, sliced crosswise
  • 4g Fresh thyme
  • 13 lb Whole Turkey, thawed completely

Instructions:

  1. Pat the turkey completely dry with paper towels to ensure the skin is bone-dry for maximum crispiness.
  2. Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and dried thyme to create the dry rub.
  3. Coat the entire turkey, including the cavity, thoroughly with the dry rub.
  4. Place the turkey on a wire rack over a baking sheet and refrigerate uncovered for 12 to 24 hours to dry-brine.
  5. Mix the softened unsalted butter, lemon juice, minced rosemary, minced sage, and cayenne pepper into a smooth compound butter paste.
  6. Gently separate the skin from the breast meat with your fingers and stuff half of the compound butter directly onto the breast meat.
  7. Rub the remaining compound butter over the exterior of the turkey skin.
  8. Stuff the turkey cavity with the quartered onion, halved lemon, sliced garlic, and fresh thyme sprigs.
  9. Place the turkey in the smoker at 225°F (107°C) and smoke until the internal temperature begins to rise, then increase heat to finish.
  10. Remove the turkey from the smoker when the breast reaches 165°F (74°C) and let it rest before carving.