I know what your thinking, it’s June and your fixing turkey. Hey why not, there is nothing like the taste of a juicy smoked turkey regardless as to what time of year it is. There are plenty of recipes that have you soak it in a brine for 24 hours but if you decide you want to smoke a turkey and fix it the same day you purchase it, the turkey will still be awesome.Ingredients: 1 fresh 12 to 14 pound turkey Seasoning of choice (I use Cabella’s wild game seasoning) Kosher Salt Prepare smoker by getting the temperature between 275 and 300 degrees. Normally I low and slow around 225 but turkeys should be smoked at a higher temperature. Remove neck and giblets and rinse thoroughly. Cover turkey with lots of salt. Then put lots of seasoning all over the turkey. It’s next to impossible to over season the turkey. Place in smoker and let it get good and happy. The internal temperature should be 175 degrees. This takes about 3 to 4 hours. Cheers !!!