Begin by taking your defrosted turkey out of the packaging. Remove the giblets and neck from the inside cavity of your turkey.
If you have brined your turkey, rise the exterior carefully using cold water.
Use a paper towel to pat down the entire surface of your bird. Use butcher's twine to tie the legs together.
We recommend using either melted butter or olive oil to coat the entire exterior of your turkey. If you have brined your turkey, no additional seasoning is necessary. If not, make certain you season the exterior of your bird to ensure a delicious flavor to your meat.
We highly recommend against stuffing your turkey with any type of dressing prior to smoking. Your bird will be overcooked before the center of your stuffing has a chance to reach the ideal temperature.
Preheat your smoker to 250 degrees Fahrenheit prior to loading with apple wood.
Use cooking spray to coat a big, disposable aluminum cooking pan. Put your bird in the pan with the wings tucked beneath the body.
Stuff the inner cavity loosely with herbs, lemon and onion prior to tying the legs together with butcher's twine.
Cover the exterior surface of your turkey with barbeque rub.
Put your turkey into your smoker and allow it to cook for six to seven hours.
Use your chicken broth to baste your bird every 45 minutes.
Refill your wood chips as necessary.
Insert your thermostat into the thickest section of the thigh.
When the inner temperature reads 165 degrees Fahrenheit, your smoked turkey is done.
Give your smoked turkey 10 to 15 minutes to rest before placing it on a serving plate. Garnish your bird with herbs and enjoy.