re: Smoking a Turkey for Dummies (Me= the Dummy)

Definitely brine the bird first before smoking. The scientific process of brining is actually osmosis. The brine tenderizes and flavors the turkey before you smoke it. Here is my favorite brine:

Apple Cider Brine:

1 Gallon Apple Cider
1 Cup Kosher Salt
1 Cup Light Brown Sugar
1/4 Cup Whole Peppercorns
4 Cinnamon Sticks
2 Large Bay Leaves

Directions: Combine all ingredients and bring to a boil. Stir well and let brine cool to room temp. Place turkey in a non-reactive container (I put mine in a cooler in a extra large ziploc bag). Pour Brine over turkey and add ice over turkey. Let it sit overnight. Take out of brine and wash off and pat dry. Add Seasoning and smoke. I would go slow and low. 225 for 3 Hours should do it .