Unwrap thawed turkey and remove plastic thermometer and drumstick holders.

Rinse under cold water, cut off tail, and blot as dry as possible with paper towels.

Place the turkey on a platter and put in the refrigerator uncovered for 2-4 hours to dry out the skin.

Preheat smoker to 325 degrees Fahrenheit. While the smoker is preheating, blot the turkey again to remove any remaining moisture, then stuff the cavity with oranges, onions, carrots, celery, rosemary, thyme, and sage.

Using butcher’s twine, tie the legs closed to keep the turkey's shape and close off the cavity, then tuck the wings under.

Mix kosher salt, black pepper, paprika, thyme, rosemary, sage, garlic powder, and onion powder together in a small dish, reserving one third. Evenly coat turkey with a thin coat of olive oil, then season all over with remaining two thirds of the seasoning.

Place turkey on the smoker and close the lid, smoking for 90 minutes.

Place the butter in a small saucepan over medium heat until melted, then whisk in remaining one-third of seasoning.

Open the smoker and baste one side with the seasoned melted butter; rotate 180 degrees and baste the other half, then close the lid to finish smoking.

Remove turkey when desired temperature is reached in the thigh and breast.

Carve turkey and serve with mashed potatoes, green bean casserole, and sweet potatoes, or your other favorite sides.