Twitillating Thanksgiving Turkey

Instructions

1. Pre-heat smoker to 250 degrees. Rinse turkey in cold water and pat dry. In a deep pan, rub the turkey with olive oil and a little bit of Frank’s hot sauce. Pour some inside the turkey cavities. Rub the outside with the smoked jalapeno salt. Stuff with rosemary, sliced apples, sliced lemon. Ensure the breast is on the bottom and place turkey in tray on smoker for 3 hours. Keep track of temperature of meat. Never let it get above 130. If it’s getting close, turn the temperature down.
2. Remove from the smoker and let rest for at least 30 minutes. Insert remote thermometer probe into the turkey breast. Cover with aluminum foil and leave the thermometer lead hanging out. Place in refrigerator overnight.
3. About 3 hours before serving, remove turkey from the fridge and heat the oven to 350 degrees. Place the turkey in the oven while heating and make sure the thermometer lead is exposed on the outside of the oven. Keep checking temperature and when it reads 160 degrees, remove from the oven and open the aluminum foil. There should be a lot of juice in the pan, that’s why you need to use a deep tray/pan (I didn’t do this properly and had a serious mess in the bottom of the oven).
4. Let rest for at least 30 minutes, then start carving. You could carve like normal, but I tried carving off the legs and wings and then pulled the meat like pulled pork. Drag each piece through the juices and add to a tray. It will probably take about 30 minutes to pull all the meat off the turkey, but it will be worth it. Pour a little of the juice back over the top and serve.