First, pour the apple cider into a large stock pot. Stir in the sea salt, brown sugar, garlic, peppercorns, allspice, clove, and bay leaves.
Heat the brine over medium hit, stirring frequently until the salt and sugar have dissolved.
Next, bring the cider brine to a low boil, stirring occasionally.
Remove the cider from heat. Let it cool completely, then chill.
In a 5 gallon bucket (or other large container), combine the prepared cider brine (above) with 1 gallon of heavily iced water.
Once your turkey has thawed, remove the giblets and make sure the cavity is empty. Rinse the turkey inside and out with cold water.
Lower the turkey into the brine, submerging completely. Position the turkey BREAST SIDE DOWN.
About halfway through brining, turn the turkey BREAST SIDE UP.
Cover the bucket and keep it in the fridge or very cool area. Brine the turkey for at least 8 hours up to overnight.
Remove the turkey from the brine. Pat dry.
Cut an onion in half. Cut a lemon in half. insert the halves inside the turkey.
Cross the turkey’s legs and secure with kitchen twine to keep the cavity closed.
In a small bowl, combine melted butter and un-salted poultry seasoning. Rub generously on all sides of the turkey, coating all surfaces.
Preheat your smoker to 250 degrees Fahrenheit. Make sure there is a drip tray in place to catch turkey drippings.
Prepare the smoke using hickory wood chips that have been soaked in water. This will vary based on what type of smoker you are using. (Some smokers have special places to insert chips. Others you have to place in a pan. Some you simply place in foil.)
Once the smoker has reached temperature, place the prepared turkey BREAST SIDE UP in the smoker. Shut the door / lid.
Adjust the smoker so that it resumes the cooking temperature of 250 degrees.
Add more wood chips about once an hour.
Smoke the turkey at this same temperature until an instant read meat thermometer inserted in the thickecst part of the turkey reads 165 degrees Fahrenheit.
Once the turkey has reached temperature. carefully transfer it to a cutting board or platter. Cover with foil and let it rest for 30 minutesbefore carving.
Due to the fact that the brine is not all absorbed in the turkey, the nutritional value in this recipe is estimated. I have made adjustments to reflect my best guess, but due to the overall wide range of variables in turkey size, turkey brine, etc., this is only an educated guess.
For best results, please read our full post. If you are not familiar with smoking, please do some research on your particular brand / type of smoker to get you started.