Warm the pellet grill up to 225*F, you can use any pellets, we use a variety of flavors.
While the grill is warming, stuff the cavity of the turkey with chunks of lemon, onion, basil, and the stick of butter.
Rub the outside with Lemon Pepper. This will be a dry rub, if you prefer to brine the turkey first, see the link in the post for brine instructions.
Place the turkey on the smoker and smoke for 6 hours or about 30 minutes per pound up until the internal temperature reaches at least 165*F. (We prefer ours at 180*F; however, it is done at 165*F.)
If you prefer, you can baste it with chicken broth every hour during the smoking time to keep it moist. (Note - if you plan to baste it be sure to place the turkey in an aluminum roasting pan and then on the smoker, not directly on the grates.)
After it is fully cooked, serve as desired.
Video
Notes
The turkey needs to be smoked for about 30 minutes for every pound. Our 13-pound turkey took just over 6 hours. We use a Green Mountain Pellet Grill.Remember if you plan to baste the turkey, you'd want to put it on an aluminum roasting pan and then on the smoker, not directly on the grates. You do not have to baste it, this is completely optional, it just helps keep it nice and juicy. I typically do not baste mine and they come out well.