Preheat your smoker to 325 degrees. Remove the neck and innards from the turkey. Quarter your apple, oranges, and onions, being sure to rid the onion of its paper.
20- Pound Turkey, 2 Apples, 2 Oranges, 2 Onions
Stuff half of the oranges, apples, and onions inside the turkey, followed by all the springs of herbs. End with the rest of the apples, oranges, and onions.
2 Large Sprigs Rosemary, 2 Large Sprigs Thyme, 2 Large Sprigs Sage
Using the butcher’s twine, tie the legs together so it helps keep the stuffed hole closed.
Add all the spices to a bowl or dish and mix well. Sprinkle just enough over the bird that the top is barely covered.
2 Tablespoons Old Bay, 2 Tablespoons Paprika, 2 Tablespoons Garlic Powder
Melt your butter in a small dish in the microwave. Add the remaining spice mix to it and mix well.
2 Sticks of Salted Butter, 2 Tablespoons Old Bay, 2 Tablespoons Paprika, 2 Tablespoons Garlic Powder
Take half of the mixture and inject it into the breast and thighs of the bird, saving the other half for basting throughout the smoking process.
Place your turkey in the smoker and cook for 4-5 hours or until the internal temperature taken at the breast reaches 165 degrees. Baste the bird every 30 minutes during the smoking process with the leftover butter and spice mixture.
Allow the turkey to rest for an hour before slicing and serving.