Rinse and pat dry turkey with paper towels.
Rub outside of turkey with vegetable or olive oil.
Tuck turkey wings back to hold away from body
Season turkey liberally with Mansmith’s Glazing Rub
Do Not stuff turkey!
Place turkey in smoker at 250o to 270o F.
Cook for 4 to 5 hours, depending on the size of the bird, until a meat thermometer in breast and thigh reads 165o F, and the juices are clear.
Let turkey rest about 10 to 15 minutes before carving.