Remove the turkey from the brine and pat dry with a paper towel. *see notes
Preheat the smoker to 225 degrees. In a small bowl combine the paprika, garlic powder, Italian seasoning, onion powder, salt, and pepper. Rub generously on the entire turkey.
Stuff the cavity of the turkey with the apple, onion, lemon, and rosemary.
Place the turkey in the smoker and smoke for 30 minutes per pound. Put the meat thermometer into the thigh without touching the bone, or about an inch into the thickest part of the breast. **see notes. Smoke until the temperature is 165 degrees.
Once the turkey has reached the temperature, remove it from the smoker and let rest 10-15 minutes before carving.
*Brining the turkey is optional, but we love the flavor of the turkey.
** I had a 16 pound turkey and it took about 7 1/2 hours. I bumped the temperature up to 250 degrees the last hour so it would be done a little bit faster.