Pat the turkey dry with paper towels and place the turkey on a roasting pan or a baking sheet.

Melt the butter in a medium sized mixing bowl. Stir in chicken broth, lemon juice, onion powder, garlic powder, paprika and salt.

Fill your meat injector with the butter marinade.

Inject approximately 2 teaspoons of the marinade mixture into several spots throughout the body of the turkey.  Inject the mixture into 15-18 different spots and pay extra attention to the breasts of the turkey as it can easily get dried out.

The turkey will puff up as the mixture is injected under the skin and into the turkey. Then use your hands to rub the mixture into the turkey.

Cover the turkey with foil or plastic wrap and refrigerate it to allow it to marinade for at least 4 hours or overnight.

Preheat a smoker to 225 degrees F with a water pan. Allow the turkey to sit at room temperature while the smoker is preheating so that the turkey can come to room temperature.

Place the entire pan with the turkey in the smoker.  Smoke the turkey for approximately 20-30 minutes per pound until the thickest part of the turkey reaches an internal temperature of 165 degrees Fahrenheit.

Once the turkey has reached the internal temperature of 165 degrees F, remove it from the smoker.  Gently cover it with foil and let the turkey rest for 15-20 minutes.

Then the turkey is ready to slice, serve and enjoy!