Step 1

Remove the neck and giblets from the turkey, and pat the turkey dry.

Step 2

Rub the minced garlic all over the turkey, then sprinkle the entire outside of the bird with seasoned salt.

Step 3

Place the turkey in a large roasting pan or disposable aluminum pan.

Step 4

Stuff the large cavity of the bird with the remaining ingredients.

Step 5

Cover the turkey loosely with foil.

Step 6

Prepare the smoker and heat to 250 degrees Fahrenheit. Place the turkey in the smoker and baste every 1-2 hours with turkey juices from the pan.

Step 7

Smoke until the internal temperature reaches 180 degrees Fahrenheit in the thickest part of the thigh. It’s good to plan 30 minutes per pound when you smoke a turkey between 225-250 degrees Fahrenheit. This turkey was 13 pounds and took about 7-8 hours to get to temperature.

Step 8

Remove the turkey from the smoker and allow it to sit, still covered with foil, for 10 minutes before slicing.