Cut 6 pound turkey breast into quarter-inch thick strips.
Apply appropriate amount of Hi-Mountain Turkey Hunter's Apple Blend jerky seasoning and cure, per instructions.
Place in airtight plastic container in fridge for 24 hours.
Put 4 oz. apple wood in woodbox.
Preheat smoker on 250* until smoking heavily.
Hang jerky on SS rods in top of smoker.
Smoke/cook on 200* for 4.5 hours.
Bring inside and lay on layers of paper towel until cool, then sponge off any remaining moisture with paper towels.
Place in gallon size ziplock bags.