Remove your turkey from refrigeration and pat it completely dry with paper towels, inside and out. Mix all dry rub ingredients (paprika, garlic powder, onion powder, black pepper, salt, cayenne, mustard powder, thyme, and rosemary) in a large bowl, then whisk in the olive oil until it forms a paste.

Rub the mixture generously all over the exterior and cavity of the turkey, working it into all crevices. Tuck the wings under and tie the legs together with kitchen twine for even cooking. This preparation ensures the thanksgiving smoked turkey crowd recipe develops consistent flavor throughout.

Preheat your smoker to 275°F and set up for indirect cooking using your preferred wood (hickory or oak work beautifully). Pour the chicken broth and apple juice into a drip pan and place it in the center of the smoker beneath the grates.

Place the turkey breast-side up on the smoker grates, ensuring it's not touching the heat source. Insert a meat thermometer into the thickest part of the thigh without touching bone. Smoke for approximately 12–15 minutes per pound, or until the thigh reaches 165°F internally.

Every 90 minutes, baste the turkey with melted butter mixed with the Worcestershire sauce using a spray bottle. This step keeps the smoking turkey incredibly juicy and builds layers of flavor that your guests will absolutely notice.

When the thigh thermometer reads 160°F, carefully remove the turkey from the smoker. Brush one final layer of butter mixture over the entire surface and tent with foil for 15–20 minutes to allow carryover cooking and juices to redistribute.