Rinse turkey, remove giblets and neck from body cavity.
Place the turkey with the brine mixture into a large container and let rest for 8 hours in the fridge. You may have to adapt the amount of brine mixture you use to fit your container.
Pre heat your smoker to around 350°F
Rinse off brine and dry turkey then apply your own or the above dry rub on the inside and outside of the bird.
Cook for around 2.5 - 3 hours or until the internal temperature of the breast is around 165°F.
Take the turkey off the smoke and let rest for around 10 - 15 minutes before carving.