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1
Make rub: place salt, poultry seasoning, garlic powder and pepper in a small bowl, and stir to mix.
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2
Remove giblets from turkey.
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3
Remove fat from main cavity.
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4
Rinse turkey, inside and out, under cold running water, then blot dry, inside and out, with paper towels.
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5
Place turkey on a sheet pan with sides.
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6
Sprinkle 1/3 of rub inside both cavities.
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7
Truss if desired.
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8
Sprinkle with remaining rub.
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9
Set up a smoker, placing 3 tablespoons hardwood sawdust in center of bottom.
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10
Line a drip pan with foil, and place it on top of sawdust.
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11
Oil a wire rack and insert it in smoker.
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12
Put turkey, breast side up, on rack.
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13
Tent bird with heavy-duty aluminum foil, crimping edges over rim of smoker to make a seal.
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14
Ideally, foil will not touch turkey.
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15
Place smoker over high heat for 3 minutes, then reduce heat to medium, and continue smoking for 30 minutes.
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16
Heat oven to 350 degrees.
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17
Remove foil from turkey, being careful to avoid steam.
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18
Paint bird with melted butter.
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19
Remove sawdust from smoker, then place smoker bottom with bird in it in the oven.
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20
Roast turkey until skin is crisp and golden brown and bird is cooked through, 1 1/4 to 1 1/2 hours more, basting once or twice more.
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21
Turkey is done when internal temperature of thigh is 180 degrees.
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22
Transfer turkey to a platter, loosely tent with foil, and let rest for 10 minutes before carving.
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23
Reserve any drippings for gravy.
