Step 1

Line a drip pan (cookie sheet or similar with a raised edge to hold the drippings) and water bowl with aluminum foil for easier cleanup. Preheat the smoker to 225˚F.

Step 2

In a small bowl, cream together the EVOO and softened butter. Mix in the garlic, herbs, and spices.

Step 3

Rub the interior cavity of the turkey with 1/3 of this mixture. Stuff the cavity with the fruits and onion. Rub the outside of the bird with the remaining fat and herb blend.

Step 4

Place the water and apple cider to fill the water pan half way. Place the drip pan on the next rack just above the water pan to collect drippings from the turkey. Fill the side tray with the wood chips.

Step 5

Tuck the tips of the wings tightly beneath the turkey. Place the seasoned turkey directly on the middle rack of the smoker. Insert the digital thermometer into the thigh of the bird, if your smoker has one. Set a timer for approximately 6.5 hours. A turkey generally smokes for 30 to 40 minutes per pound. You want to achieve an inside temperature of 165˚F.

Step 6

Check the vent every hour for smoke. Add more wood chips if the smoke has died down. Also, check the water pan and add addition cider and water as needed. Start checking the internal temperature of the bird after 3 or 4 hours and every 45 minutes thereafter with either the digital thermometer or a good meat thermometer.

Step 7

Remove the cooked turkey to a cutting board and allow it to rest for a minimum of 20 minutes before carving. You can tent it with aluminum foil to keep more moisture in.