Step 1

Begin by lining a drip pan and a water bowl with enough aluminum foil to make cleanup easier.

Step 2

Preheat your smoker to 225 degrees Fahrenheit.

Step 3

In another small bowl, mix together the olive oil and softened better.

Step 4

Once that is ready, mix in the garlic and all the other herbs and spices.

Step 5

Once you are ready, rub the inside cavity with a third of the mixture.

Step 6

Stuff it further with the onion and fruits, and then rub the outside with the last of the fat mixture and herb blend.

Step 7

Mix the apple cider and water together to fill the water pan up to its half-way point.

Step 8

Use more apple cider if it needs to be filled more.

Step 9

Afterwards, set the drip pan onto the next rack, just above your water pan in order to collecting the turkey drippings.

Step 10

Fill your side tray with the wood chips.

Step 11

Keep the tips of the turkey's wings tucked tightly underneath it.

Step 12

Put the seasoned turkey in the middle rack of your smoker, and insert a digital thermometer into your bird's thigh.

Step 13

Set your timer for roughly six to seven hours.

Step 14

You want to give the turkey roughly 30 to 40 minutes per every pound.

Step 15

Make sure that you get an internal temperature of about 165 Fahrenheit.

Step 16

Check on the vent every hour.

Step 17

Add more chips to the tray if you notice that the smoke is beginning to die down.

Step 18

Also make sure that the water pan stays roughly around the halfway line, filling it with water and cider as you need.

Step 19

Check the vent every hour for smoke.

Step 20

Add more wood chips if the smoke has died down.

Step 21

Be sure to check the water pan and add additional cider and water as needed as well.

Step 22

Once you are done, remove the turkey, allowing to rest for at least 20 minutes before you begin carving.

Step 23

Tent aluminum foil around it to keep moisture in.