Preheat: Preheat the smoker to 225 degrees F. 

Make Dry Rub: Combine the Smoked Turkey Rub ingredients in a small bowl, set aside. 

Spatchcock the Turkey: Place turkey on a large cutting board or rimmed baking sheet with the breast-side down. Use kitchen shears to cut along both sides of the backbone (which will be running down the middle of the turkey) and remove. Flip the whole turkey over. Firmly press down towards the top of the breastbone with the palm of your hand, until you hear a crack. See How To Spatchcock a Turkey for step-by-step instructions and even more details! 

Prep Roasting Pan: Place the onion, orange, 2 cups chicken broth, 1/2 cup white wine (if using), rosemary and thyme in the bottom of a heavy duty aluminum roasting pan. Place a wire rack on top of the roasting pan.* And put the turkey on top of the wire rack, ensuring the breast side is up.

Butter + Season: Pat turkey dry with paper towels. Take 1/4 cup softened butter and rub into every nook and cranny (including under the skin, where possible). Season the outside of the turkey with the dry rub.

Smoke: Place the entire roasting pan, rack, & turkey on the smoker and close the lid. Let smoke 60-70 minutes at 225 degrees F. Then turn the smoker temperature up to 350 degrees F. Let the turkey smoke until it reaches an internal temperature of 165 degrees F at its thickest part. Melt the last 1/4 cup of butter and use to baste the turkey every 20 minutes.

Rest: Remove the turkey from the smoker, baste one more time and then let rest 10-15 minutes. Transfer the turkey to a serving platter or large plate and cover with foil again to continue resting for another 10-15 minutes. 

Optional Gravy: Use juices at the bottom of the aluminum pan and follow our tutorial on how to make smoked turkey gravy, if desired.

Serve: Carve the turkey and serve immediately!