Smoked Turkey

Clean the turkey, discarding the wrapper from the turkey and removing the giblets. Reserve the giblets for homemade gravy.

Heat about 4 cups of water with the sugar and salt either in the microwave or on the stovetop until the sugar and salt dissolve. Stir well.

Let the salt and sugar brine cool, then pour it into a pot large enough to brine the turkey. Carefully place the turkey in the pot.

Add the remaining cold water and apple cider. Then add garlic, thyme, rosemary, sage, bay leaves, peppercorns, and the orange and lemon slices. Stir well.

Cover the pot or container with a lid and place it in the fridge to brine for 12-24 hours.

Remove the turkey from the brine and pat it dry with paper towels.

Brush it with oil, rub it with the spice blend and pepper flakes, and place the onions and apple in the cavity.

Tie the legs of the turkey together with kitchen twine to help hold its shape. Turn the wings back to keep the neck skin in place and stabilize the turkey.

Preheat the smoker to 250-275℉ (120-135℃). The higher the temperature, the faster the turkey will cook.

Place the turkey in the smoker and brush it every 1-2 hours with the drippings or your favorite basting sauce. Smoke until the internal temperature of the thickest part of the breast reaches 165℉ (75℃).

Rotate the turkey halfway through for even browning. This turkey was 16 pounds and took 5 hours.

Remove the turkey from the smoker and let it rest covered with foil for 10-15 minutes before carving.