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1
Make the brine - Sanitize a food-safe 5-gallon bucket with water and bleach, then rinse very well.
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2
Make the 1 1/2 gallons of ice water in the bucket and set aside.
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3
Bring the 1/2 gallon of water to a rolling boil in a large stock pot.
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4
Add all of the remaining brine ingredients and stir well.
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5
Remove the brine from the heat let it sit in the pan, stirring occasionally, until all of the salt and sugar are dissolved.
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6
Add the seasoning mixture to the ice water in the bucket and mix well.
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7
Note: The brine must be very cold, so add more ice as needed.
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8
Prepare the turkey - Submerge the turkey, breast end down, in the brine and cover the bucket with foil.
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9
Wrap the bucket with old towels, or (even better) a sleeping bag so that it stays ice cold.
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10
Let the turkey brine for 8-12 hours.
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11
Important: The bird must be kept at 40 degrees or colder at all times, so monitor your ice and add more as necessary.
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12
When you are about ready to cook it, remove the turkey from the brine (gently) onto a large sheet pan.
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13
Let the turkey drain about 20 minutes.
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14
Start your fire and prepare for indirect cooking at medium-high heat (about 325 degrees F).
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15
Pat the turkey dry with paper towels.
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16
Smear the entire surface of the turkey with the oil.
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17
Sprinkle the entire bird with a moderate coat of the seasoning.
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18
Add your favorite smoke wood chips (soaked) or chunks to the coals (I recommend cherry or apple).
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19
Oil the grate of your grill/smoker.
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20
Cook the turkey indirectly until the thickest part of the thigh reaches 165 degrees (about 3 1/2 to 4 1/2 hours).
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21
Remove the turkey from the grill/smoker onto a platter, tent it with foil and let it rest for 20-30 minutes prior to carving it.
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22
Carve, serve, and enjoy.
