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Pick the Right Bird: Choose two smaller turkeys (12–14 pounds each) for better cooking.
Thaw It Completely: Ensure the turkey is fully thawed, rinse, and pat dry.
Dry Brine: Mix kosher salt, black pepper, and dried herbs. Cover the turkey inside and out with the mixture and refrigerate for 24 hours.
Rinse and Spatchcock: Rinse the turkey and pat dry. Remove the backbone and flatten the turkey for even cooking.
Butter It Up: Slather softened butter all over the turkey, including inside the cavity.
Fire Up the Smoker: Heat the smoker to 300°F and use a mix of wood pellets.
Cook the Turkey: Place the turkey on the smoker grill and cook for about 3½ to 4 hours until the internal temperature reaches 165°F.
Baste With Butter: Melt butter with rosemary and sage, and baste the turkey every hour.
Rest and Carve: Let the turkey rest for 20–30 minutes before carving.