Light your gas grill and set up for indirect heat of 180°F. Place your smoke tube over direct heat and allow pellets to start smoking.
Unwrap and rinse turkey under cold water.
Place turkey on a wire cooling rack, turkey breast side up, and pat dry.
Whisk together dry ingredients in a medium mixing bowl.
Evenly coat turkey skin with olive oil, and dust entire bird with seasoning mix. Place wire rack on sheet pan or roasting pan to collect any drippings, and insert your leave-in thermometer into the thickest part of the breast, ensuring it isn't touching bone.
Place turkey on grill over indirect heat and close the lid for 30 minutes, allowing the bird to take on some smoke flavor from the pellets.
After 30 minutes, tent the turkey with aluminum foil and crank heat up to 325°F.
Allow to cook until internal temperature reaches 155°F. Once breast is at 155 degrees, remove foil and allow to cook until internal temperature reaches 165°F. This allows the skin to get brown and crisp.