Here are the basic techniques for making a big smoked turkey.
Step 1, brine the turkey.
Here is my favorite brine recipe for turkey. You can experiment and make your own as well.
Pickling salt, 1 cup ( 1 cup in each gallon of water )
2 Tbs garlic powder
2 Tbs poultry seasoning
2 Tbs onion powder
Place turkey in a cooler, or 5 gallon food grade bucket.
Mix ingredients in a gallon container of water, then pour over turkey. Repeat mixing of ingredients and water until turkey is covered.
Cover and put the cooler or bucket outside if the temperature is going to stay below 45 degrees and above 25 degrees, or in the refrigerator. Leave in the brine for at least 24 hours. I would not exceed 36 hours or you will get a salty bird.
Step 2, smoke the turkey.
I recommend only smoking turkey over apple wood. The flavor is mild and you wont get overwhelmed by the smoke flavor.
I also recommend only leaving the turkey in the smoke for 1 1/2 to 2 hours. This will allow it to soak up some smoke and start cooking. Take the turkey out after that and finish it in the oven at 350. A roaster bag will keep the juice in if you have one.
Take the turkey out when the skin is good and brown and the breast is 190 degrees.
