GETTING READY

1. Soak the turkey in brine and let it marinate for 10 hours.

2. Pepare rub by mixing together tajin seasoning, dried orange peel, dried sage, salt and coarse black pepper. Set it aside.

3. Get the Camp shift smoke vault ready by placing soaked / dry apple chips at the bottom shelf and water tray on the shelf over that and a drip tray above the water tray.

MAKING

4. Take the turkey, out of brine, wash it completely and pat it dry.

5. Spread olive oil all over the turkey covering all parts evenly.

6. Coat the turkey with 3/4th of the prepared rub and put 1/4th of the rub inside the turkey.

7. Throw in the sage inside the turkey, pack lemon, orange, tangerine and cloves inside the turkey.

8. Truss up the legs to secure the stuffing.

9. Light up the fire in the smoke vault, and coat or spray the top shelf with cooking spray to avoid sticking of turkey. Place the turkey on the shelf, when the chips start smoking, lower the flame and shut the smoker door. Let the temperature be around 225 F.

10. Smoke the turkey for 2 1/2 hours or until the internal temperature is 135 F. Increase the flame to raise the internal meat temperature to 300 F. Smoke it for sometime.

SERVING

11. Let it cool down for a bit, slice and serve the turkey on a serving dish.