Thaw turkey ahead of time if frozen. Remove any giblets or neck sections and set them aside for stock if desired.
MAKE BRINE:
Add the brining ingredients, except for the water, to a large stock pot or bucket to hold the turkey.Bring 2 cups of water to a boil in a separate pot.
Add boiling water to the stock pot and whisk until the salt is dissolved
Add the 6 cups of chilled water to the finished brining solution and set aside.
SPATCHCOCK THE TURKEY:
Place the turkey breast down on a cutting board and, with a chef’s knife or kitchen shears, cut along both sides of the backbone
Next, slice the cartilage separating the breasts
Turn the turkey over and press the turkey flat.
Clip the wing tips off with your kitchen shears.
BRINE TURKEY:
Add turkey to the stock pot with brining solution and place in the refrigerator for 8 to 24 hours.
After brining, remove the turkey from the solution, lay it on a baking rack, and allow it to drain while the smoker comes to temperature.
SMOKE TURKEY:
Preheat the smoker to 225°F.
Pat any remaining moisture from the turkey’s skin and generously season the turkey with your favorite poultry rub.
Lay the turkey flat directly onto the grill grates (breast side up) and close the lid.
After 2 hours, increase the temperature to 350°F and cook until the breast meat is 165° F read with an instant-read thermometer. (Usually 1 ½ to 2 more hours.)
TO FINISH:
Remove the turkey from the smoker and loosely tent it with aluminum foil. Let it rest for 20-30 minutes.