4 to 6wood chunks(combination of cherry, hickory or apple)
8sprigs fresh thyme
10fresh sage leaves
2fresh rosemary sprigs
To Brine the Turkey
Bring 4 cups of the water to a boil and add the salt, sugar, garlic, bay leaves, thyme, sage, rosemary and peppercorns. Stir until the salt and sugar are completely dissolved.
Let the liquid steep for 15 minutes while it cools, then add it to the remaining water.
Meanwhile, thoroughly rinse the turkey (no need to pat dry) removing the giblets and anything else inside that came with it.
Place the turkey in a container large enough to fit and cover with the brine, making sure it is completely submerged.
Cover and refrigerate for 12 to 15 hours, rotating the turkey at least once while it brines.
Rinse the turkey thoroughly and pat dry. Bring the turkey to room temperature while you prep the smoker.
To Smoke the Turkey
Follow the manufacturer's instructions and bring the smoker to a temperature to 325° F. Add the wood chunks, chips or pellets.
Pat the turkey completely dry inside and out with paper towels, then rub butter on the entire outside.
Spray the v-rack with cooking spray and place turkey breast side up on the v-rack.
Place in the smoker and cook over indirect heat for about 12 minutes per pound. About 2 hours 45 minutes for a 14lb turkey, or until the internal temperature of the breasts reach 160° F and 175° F in the thickest part of the thighs.
Rest the cooked turkey for 30 minutes before carving and serving.
Use wood chunks with a charcoal smoker, chips with electric and pellets with a pellet smoker according to the manufactures instructions.
If using a self-basting turkey or a turkey that has already been brined, you will want to skip the brining step in this recipe.
Using a v-rack is totally optional, but it makes moving the turkey in and out of the smoker much easier.
Smoking over indirect heat is essential or the skin will burn before the turkey is finished cooking.
Open the lid as few times as possible during the smoke. This will keep the temperature consistent as well as keep the smoke in.
There will be temperature carryover, so remove the turkey about 5 to 7 degrees lower than where you want it to end up.
Don't skip the rest and longer is always better to keep it juicy.