haw the turkey by leaving it at room temperature for 12-16 hours, then transfer to the refrigerator for 2-3 days.

Remove giblets and neck from the turkey cavity.

Spatchcock the turkey by cutting out the backbone with kitchen shears, then flatten the breastbone.

In a bowl, mix softened ghee, minced garlic, rosemary, thyme, sage, red pepper flakes, lime zest, and turkey rub until smooth.

Coat the entire turkey with the garlic herb paste, creating a thick layer. Optionally, lift the skin over the breast and apply extra paste directly onto the meat.

Cover and refrigerate the seasoned turkey overnight, or for at least 2 hours if short on time.

Preheat the smoker to 275°F and add apple wood chunks. Place an empty pan under the turkey to catch drippings.

Smoke the turkey for 90 minutes without opening. Then, begin basting with remaining paste every 30-45 minutes until the internal temperature of the breast reaches 165°F.

Remove the turkey from the smoker and let it rest for 20 minutes before carving.