1. Start by preparing your turkey: Pat the bird dry with paper towels inside and out. This helps the skin crisp up beautifully during cooking.
2. In a small bowl, combine smoked paprika, garlic powder, onion powder, thyme, rosemary, black pepper, salt, and cayenne pepper if using.
3. Rub the olive oil or melted butter all over the turkey, making sure to coat under the skin where possible for extra flavor.
4. Generously season the turkey with the spice mix, massaging it into every nook and cranny. Don’t rush this—seasoning well is key to that deep flavor.
5. If you’re using a smoker, soak your apple wood chips in water for about 30 minutes before placing them in the smoker box or directly on coals.
6. Place the turkey breast side up on the smoker rack or a roasting pan. Pour chicken broth or water into the pan to keep things moist during cooking.
7. Smoke or roast the turkey at 275°F for about 30 minutes per pound. For a 12-pound bird, that’s roughly 6 hours. Use a meat thermometer to check the thickest part of the thigh—it should hit 165°F.
8. During the last hour of cooking, baste the turkey every 20 minutes with the pan juices or additional melted butter to keep the skin glossy and flavorful.
9. Once done, remove the turkey from heat and tent it loosely with foil. Let it rest for at least 20 minutes before carving to let the juices redistribute—this step is one I learned the hard way, standing over a dry turkey on my very first attempt!

Pro tip: I always carve the turkey in the kitchen while the kids are setting the table or finishing homework. It keeps things flowing and gives me a chance to sneak a quick taste without the pressure of everyone watching.