First you'll need to dry brine the turkey. I have a post that gives detailed instructions on how to dry brine a turkey (with photos and a video), but will type simple instructions out here so you have them.

Get a baking sheet pan and cover it with foil. Place a baking rack inside of it and set it aside. Measure out the salt with a measuring spoon and place it in a small bowl. Place the turkey on a large cutting board and dry it off with paper towels.

Lift the skin on the breast section of the turkey (at the tail end) and gently push your finger between the skin and the meat to separate it. Continue doing this until the skin is separate from both breasts as well as the thighs and legs. Take a teaspoon or two of salt between your fingers and rub it on one of the breasts, on the meat underneath the skin. Repeat until you've rubbed salt on both breasts and both thighs and legs.

There should be a couple teaspoons of kosher salt left in the bowl. Sprinkle half of it on the skin of the turkey and rub it in, then flip the turkey and do the same on the inside of the bird. Place the bird on a wire rack and put it in the fridge to brine for at least 24 hours, but up to 72 hours. You may cover it loosely with plastic wrap if you're worried about rubbing against it, but don't cover it too tightly as you want the skin to dry out a bit.

The day you're ready to smoke the turkey, remove your bird from the fridge at least 30 minutes before putting it on the smoker. After the 30 minutes, turn your wood pellet grill or smoker on to preheat to 250 degrees F.

Place the ghee in a small bowl and set aside. Take out the herbs and chop them into small bits on a cutting board with a large sharp knife. Put them in the bowl with the ghee and stir them together with a spoon or fork until the herbs are well incorporated.

Take a small amount of the herbed ghee (a tablespoon or so) into your fingers on one hand. Lift the skin near the breast of the turkey up with the other hand and start rubbing the butter onto the meat of the turkey breast. Repeat with both breasts as well as the thighs and legs until the meat is thoroughly covered. Spread any remaining ghee on the skin of the turkey.

You can smoke your turkey on the wire rack and sheet pan if you want the drippings for gravy. If that doesn't matter, you can smoke it directly on the grill grates. Either way, place your turkey in the wood pellet grill or smoker and insert a temperature probe (if you have one) into the middle of one of the breasts, making sure it's not touching bone.

Once the turkey has come to temperature, remove it from the grill and let it rest for 30 minutes before cutting into it. Cover it loosely with foil as it rests to retain some of the heat, then carve it up and serve!