Smoked Turkey

In a large kettle, combine the water, apple, salt, maple syrup, bay leaves, cider vinegar and peppercorns. Bring the mixture to a boil. Cook and stir until the salt is dissolved. Remove the brine from the heat. Add ice water to cool the brine to room temperature.

Place a turkey-sized oven roasting bag inside a second roasting bag, and add the turkey. Carefully pour the cooled brine into the bag. Squeeze out as much of the air as possible. Seal the bags and turn to coat the entire turkey. Place the bag in a roasting pan or other large container. Refrigerate for 8 to 12 hours, turning occasionally. Editor's Tip: Double-bagging the turkey helps prevent leaks. If the entire turkey is not submerged in the brine, turn it occasionally to ensure the meat brines evenly.

Prepare a grill for indirect heat, using a drip pan. Add wood chips to the grill according to the manufacturer's directions. Editor's Tip: Adding the wood chips will look different if you're using a charcoal vs. gas grill. For a charcoal grill, put the wood chips directly on top of the coals. For a gas grill, wrap the wood chips in foil and poke holes to allow the smoke to escape. Turn off the gas, and place the foil packet directly on the heating element. Relight the grill and set it to a low flame.

Drain the turkey, discarding the brine. Rinse the turkey under cold water and pat dry. Add the onion and apple wedges to the cavity. Tie the drumsticks together. In a small bowl, combine the salt, sugar, paprika, onion powder and garlic powder. Rub the mixture over the outside of the turkey. Place the turkey breast side up in two nested foil roasting pans (stack the pans together for sturdiness). Editor's Tip: Smoking the turkey in a foil pan makes cleanup a breeze. Plus, it ensures you'll catch all the flavorful drippings, which add an incredible smoky element to homemade gravy.

Grill the turkey, covered, over indirect medium heat until a thermometer inserted in the thickest part of the thigh reads 170° to 175°, 3 hours to 3 hours and 30 minutes. Editor's Tip: You can rotate the pan about halfway through the cooking process to help the turkey cook more evenly. However, resist the urge to raise the lid too often to check on the turkey. The cover keeps the heat and smoke inside.

Remove the turkey from the grill. Cover the turkey, and let it stand for 15 minutes before carving. Editor's Tip: Not sure how to carve a turkey? It's easy once you give it a go!