Pat turkey with breast side up. Set it on a roasting rack. Place it in refrigerators for minimum 4 hours. It is recommended to place it overnight to dry it out.
Heat the smoker for up to 250°F on the day of smoking. It is recommended to use Applewood for producing smoke .
Stuff the ingredients like onion and garlic in turkey cavity. Now drizzle the peanut oil over dried turkey. Now, rub the turkey with salt, granulated garlic and turkey.
Put the turkey into best electric smoker smoke for 35 minutes for 1 pound of turkey. Smoke it until meat thermometer gives you a reading of 165°F on the meat breast.
Shift the smoker turkey carefully to a rimmed half sheet pan using silicon oven mitts.
Tent the smoked turkey with foil for 30 minutes to make juices redistribute before slicing.