Well, on reading their web site, it appears that they smoke it just like you or I would. It is fully cooked and will last in your fridge for about a week. Just like a turkey that I would cook/smoke. No magic here....
I usually brine my turkey for a day or so, give it it a good seasoning a let it rip in the smoker at about 250 till done. Every 45 minutes I spritz with EVOO to give it a beautiful skin.
Large Big Green Egg, Cold smokehouse,
UDS with hinged lid, Santa Maria pit
26.75" Weber OTG, Weber Performer, WGA
MAK One Star General Pellet Pooper
Hasty Bake Gourmet
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)