Thaw the turkey completely in the refrigerator (about 1 day per 4–5 pounds). Remove giblets and neck; pat dry.
1 10 lb Turkey
Make the dry brine by grinding together the salt, peppercorns, paprika, poultry seasoning, garlic powder, and onion powder until well combined.
2 tbsp Kosher salt, 1 tbsp Black peppercorns, 1 tbsp Paprika, 2 tsp Poultry seasoning, 1 tsp Garlic powder, 1 tsp Onion powder
Season the turkey evenly on all sides with the dry brine. Wrap tightly in plastic wrap and refrigerate for 24–48 hours.
Air-dry the turkey by unwrapping it, patting it dry, and refrigerating uncovered on a rack overnight.
Preheat the smoker to 250°F for indirect heat. Place the turkey on the grate, breast side up.
Smoke the turkey, rotating it 90 degrees every 30–45 minutes and positioning the bird so the thighs face the hotter side of the smoker. Lightly spritz with an apple cider vinegar and water mixture as needed.
Baste with butter once or twice during the last hour to hour and a half of cooking.
When the turkey is within 10–15°F of being done, increase the smoker temperature to 375°F and cook for 15–20 minutes to tighten and lightly crisp the skin.
Remove the turkey when the breast reaches 160°F and the thigh reaches 170°F. Tent leg or wing tips with foil if needed.
Rest the turkey for 20 minutes before carving.
