Brine your turkey overnight (24 hours). Instructions here for how to prepare a turkey for smoking.

Pat dry, then take some of the smoked turkey rub and sprinkle some inside the turkey cavity for seasoning then stuff with the wedges of lemon, apples and the fresh herbs.

Inject the turkey with the Smoked Turkey Injection marinade, all over, in breast meat, legs, thighs, wings.

Take the Smoked Turkey Rub and gently rub all over the bird, evenly.

Allow the turkey to sit for an hour or so, to come closer to room temperature.

Turn on the smoker and load with pellets. We use the competition grade as it really does give an excellent flavor. You could use apple flavored, or hickory or whichever is your favorite.

We lay our turkey on a rack, inside of a disposable foil pan, just for easy clean up. It doesn't interfere with the smoking at all.

Insert the meat thermometer into the thickest part of the thigh of the turkey, then close the lid to the smoker.

Smoke for approximately 6 hours at 250°F. The meat probe should read 175°F in the thigh.

I put some chicken broth into a spray bottle and spray the turkey every half hour or so.

Once the turkey has reached temperature, remove from the smoker and tent with aluminum foil for 30-60 minutes before carving.