Step 1

Cut up your oranges into quarters.

Step 2

In a large stockpot add all of the ingredients of the brine (but not the turkey).)

Step 3

Bring the brine ingredients to a rolling boil to allow the salt and sugars to dissolve.

Step 4

I stirred mine as it was warming up to make sure everything was mixing well.

Step 5

Remove from heat and allow to cool to room temperature.

Step 6

If your pot is big enough add your turkey to the brine once it has cooled if not pour the brine into a container to put the turkey in it with.

Step 7

I used a Tupperware That's Mega Bowl and it held my 12 lb turkey plus the brine.

Step 8

Keep cold in a fridge or continue to add ice to it.

Step 9

Allow the turkey to brine for at least 18-24 hours.

Step 10

Remove your turkey from your brine and place it to the side on a tray or platter, when I removed my turkey I lifted it straight up so it kept some of the seasonings on it.

Step 11

Sprinkle with more rosemary, you can use more seasonings as well if you want to.

Step 12

Pour your brine out, I poured the brine into an over-the-sink strainer to catch all the large pieces of the brine.

Step 13

Start your smoker up and get it rolling smoke.

Step 14

You will need to monitor your turkey with a meat thermometer to watch for the turkey to cook thoroughly thru.

Step 15

I smoked my turkey on the smoke setting for 1 1/2 hours, and then smoked it at 250 for 6 hours.

Step 16

Serve and enjoy!