Begin by brining the turkey. If using a homemade brine, soak the turkey in the brine solution for at least 12 hours in the refrigerator. If using a store-bought brine, follow the package instructions.

Preheat your smoker to 225°F. If using a Traeger or pellet smoker, fill the hopper with your choice of wood pellets.

In a small bowl, mix together the softened butter, olive oil, garlic powder, onion powder, thyme, rosemary, sage, salt, and black pepper until well combined.

Remove the turkey from the brine, rinse it under cold water, and pat it dry with paper towels. Carefully loosen the skin on the turkey breast and thighs using your fingers.

Rub the herb butter mixture under the skin and all over the outside of the turkey. Squeeze the juice from the lemon halves inside the cavity and place the lemon halves and onion quarters inside the turkey.

Place the turkey on the smoker rack and insert a meat thermometer into the thickest part of the thigh, making sure not to touch the bone.

Smoke the turkey for about 30 minutes per pound, or until the internal temperature reaches 165°F. Baste the turkey with chicken broth every hour to keep it moist.

Once cooked, remove the turkey from the smoker and let it rest for at least 30 minutes before carving.