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 to 20 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 before heading out to the smoker.
Notes
This brine recipe is for a 10 to 14 pound turkey. You can increase or decrease the ratios as needed.
The type of salt you use will have a different amount of sodium by volume because of the crystal size. For example: 1 part table salt = 1 ½ parts Morton kosher salt = 2 parts Diamond Crystal kosher salt.