Thaw your turkey in the refrigerator for 2 to 3 days. This turkey is over 13 pounds (took 3 days).

Melt the butter and add some thyme leaves to taste.

Add the zest of 1 lemon, avoiding the white part to prevent bitterness.

Add the minced garlic, salt, and pepper to taste (not too much salt as the smoked turkey is already salty).

Pour white wine into a glass and use a syringe. If you don't have one specifically for turkey, any new syringe will do.

Fill your syringe completely.

Inject the turkey with enough wine, refilling the glass as needed. Inject both sides (top and bottom), especially the breast area to keep it moist.

Slice the remaining lemons and the orange, not too thinly, so they don't fall apart.

Remove the giblets, clean the turkey well, dry it, and spray the inside with wine using the syringe to reach deep inside.

Stuff the turkey with a combination of herbs and citrus slices.

Tie the turkey legs with twine and wrap it to maintain its shape while baking.

Cover the ends of the legs and wing tips with aluminum foil to prevent burning in the oven. Generously baste the turkey all over with the butter mixture.

Arrange the remaining thyme and extra citrus slices to perfume the skin and give your turkey a nice appearance.

Place the turkey in the oven until you achieve the desired golden color (remember, the smoked turkey is already cooked, just browning it) at 365°F (185°C) for about 1 hour.

Enjoy the delicious turkey with your family...

You're going to love it.

Find the perfect complement, I'll leave it as another recipe, a side dish for stuffed turkey!