Prep your electric smoker on the smoke setting. Use apple pellets if possible. See additional directions for traditional smoking.
When the smoker setting has warmed up, set the smoker to 200 to 225 degrees.
Pat the turkey thoroughly dry. Place into an aluminum pan or other rimmed pan.
Tuck the arms back behind the body and tie the legs together, leaving an opening for the cavity for later.
Pour the Tony’s Praline Honey Ham Injectable Marinade into a measuring cup and fill the injector.
Plunge the injector into the turkey, about ½ - 1" apart each time, pressing the injection into the turkey.
Place the pan with the turkey in the smoker and smoke for 3 hours.
After 3 hours, carefully remove the turkey. Using a baster, remove and reserve any drippings.
Stuff the turkey with the prepared Candied Pecan and Apple Stuffing.
Mix the vegetable oil and seasoning in a bowl and brush a quarter of it over the turkey.
Cook for an additional 3 hours, or until the turkey safely temps at 165 F, basting every 30 minutes with the remaining oil mix and remove the drippings as needed, being sure to reserve them for later.
When the turkey has reached an internal temp of 165, carefully remove from the smoker, cover and allow to rest for 25 to 30 minutes before carving.
Garnish with additional candied pecans and freshly minced parsley.
Meanwhile, make gravy from the reserved drippings and giblets, if desired.