Combine all brine ingredients in a large stock pot and stir until the salt and sugar are incorporated.
Place thawed turkey in the brine, cover and refrigerate for 24 hours. After 24 hours, remove the turkey from the brine and pat it dry.
'Spatchcock' the turkey by removing the backbone and pressing to flatten.
Season the turkey on both sides and smoke at 275* F
Slice and serve.
Chuck Roast Stew
Smoked Chicken Wings