Step 1

Add 4 cups of the cider with all the salt and sugar to a medium-size pot and bring to a boil and cook until the salt and sugar are completely dissolved. Whisk occasionally.

Step 2

Transfer the mixture to a large 5-gallon container along with the remaining amount of cider, water, onions, garlic, bay leaves, and thyme, and whisk to combine.

Step 3

Add in the trussed turkey and ensure it is completely submerged.

Step 4

Place in the refrigerator for 24 hours or up to 48 hours.

Step 5

Remove the turkey and rinse very well with cold water on all sides.

Step 6

Transfer the turkey to a roasting pan and pat it dry using paper towels.

Step 7

Preheat the smoker to 250°.

Step 8

Add the turkey to the smoker and cook for 4 hours to 4 ½ hours. The thigh meat should read 160° to 165° when it is finished, or the button in the breast should have popped out.

Step 9

Wrap in foil and let it sit at room temperature for 20 to 30 minutes before slicing and serving