Begin by lining a drip pan and a water bowl with enough aluminum foil to make cleanup easier.
Preheat your smoker to 225 degrees Fahrenheit.
In another small bowl, mix together the olive oil and softened better.
Once that is ready, mix in the garlic and all the other herbs and spices.
Once you are ready, rub the inside cavity with a third of the mixture.
Stuff it further with the onion and fruits, and then rub the outside with the last of the fat mixture and herb blend.
Mix the apple cider and water together to fill the water pan up to its half-way point.
Use more apple cider if it needs to be filled more.
Afterwards, set the drip pan onto the next rack, just above your water pan in order to collecting the turkey drippings.
Fill your side tray with the wood chips.
Keep the tips of the turkey's wings tucked tightly underneath it.
Put the seasoned turkey in the middle rack of your smoker, and insert a digital thermometer into your bird's thigh.
Set your timer for roughly six to seven hours.
You want to give the turkey roughly 30 to 40 minutes per every pound.
Make sure that you get an internal temperature of about 165 Fahrenheit.
Check on the vent every hour.
Add more chips to the tray if you notice that the smoke is beginning to die down.
Also make sure that the water pan stays roughly around the halfway line, filling it with water and cider as you need.
Check the vent every hour for smoke.
Add more wood chips if the smoke has died down.
Be sure to check the water pan and add additional cider and water as needed as well.
Once you are done, remove the turkey, allowing to rest for at least 20 minutes before you begin carving.
Tent aluminum foil around it to keep moisture in.