Step 1

Preheat the smoker to 225˚F.

Step 2

In a small bowl, mix together all the dry herbs and spices. Rub the interior cavity of the turkey with 1/3 of the dry seasonings.

Step 3

Add the EVOO and orange zest to the rest of the seasonings and rub all over the outside of the turkey.

Step 4

Place the water and apple cider in the water pan in the bottom of the smoker, filling it only half way. Place a drip pan on the next shelf above the water pan to collect drippings from the turkey. Fill the side drawer with the wood chips.

Step 5

Tuck the wing tips tightly beneath the turkey. Place the seasoned turkey on the middle rack of the smoker, close the door, and set a timer for approximately 6.5 hours. The turkey should smoke for 30 to 40 minutes per pound, until the inside temperature reaches 165˚F.

Step 6

Check every hour for smoke. Add wood chips if you don’t see any smoke. Start checking the internal temperature of the bird after 3 hours and every 45 minutes with an accurate meat thermometer. Alternatively, use the digital probe thermometer that came with your smoker.

Step 7

Remove the cooked turkey to a cutting board and allow it to rest for a minimum of 20 minutes to 2 hours before carving.