Directions

1. For the brine: In a stockpot large enough to submerge the turkey, combine cider, bourbon, salt, sugar, onion and bay leaves. Bring brine mixture to a boil then allow to cool completely overnight.
2. Wash turkey under running water and remove neck and giblets from the cavity; discard or use for gravy. Pat turkey dry with paper towels. Submerge turkey completely in the brine and refrigerate for 12 hours.
3. In a small mixing bowl, blend together butter, rub, herbs, garlic, zest and juice of lemons. Loosen the skin of the turkey and gently smear the spice-herb butter mixture evenly under the skin.
4. Preheat smoker to 250 degrees F according to manufacturers’ instructions using a mixture of pecan and cherry woods.
5. Remove turkey from brine, rinse and pat the turkey dry with paper towels. Place turkey directly on a rack in the preheated smoker. Smoke turkey for about 3 hours, or until turkey registers an internal temperature on a meat thermometer inserted into the breast of 155 degrees.
6. Allow the turkey to rest for at least 30 minutes before carving. The temperature will continue to climb to 160 degrees as it rests; this is called carryover cooking and keeps the turkey at a food-safe temperature without overcooking. *Do not stuff the turkey; it will take too long to cook and will spend too much time in the food safety danger zone.