Step 1

Combine all brine ingredients in large pot and bring to a boil for 2-3 minutes.

Step 2

Turn off, and let cool completely.

Step 3

Bring butter to room temp, add in the finely chopped herbs, and mix it all together.

Step 4

Make brine and herb butter.

Step 5

Completely thaw turkey, remove giblets, neck, etc. and trim the excess fat around the neck.

Step 6

Put turkey in a turkey bag, and place it inside of a cooler, fill bag with cooled brine, and tie off so it does not leak.

Step 7

Put ice around the turkey in the cooler to keep it cold and safe while brining.

Step 8

Brine 24 hours.

Step 9

After 24 hours, pour brine off turkey, and rinse the turkey completely.

Step 10

Pat turkey dry with paper towels.

Step 11

Use your fingers to gently life the skin away from the meat (start at tail and neck area)

Step 12

Divide butter mixture in half, lift skin, and rub half all over the turkey between the meat and the skin.

Step 13

Take other half of butter mixture and rub all over the exterior of the turkey. If it won't stick, just keep trying, the turkey may be too cold.

Step 14

Place turkey in a roasting pan.

Step 15

Pour 3 cups of chicken stock or ginger miso broth into bottom of the pan. More if the turkey is really large

Step 16

Turn smoker on to "smoke" with the lid open until fire starts, about 4-5 minutes.

Step 17

Once that has passed, turn temperature to 325 degrees F.

Step 18

Close the lid and let smoker preheat for 10-15 minutes.

Step 19

Place roasting pan directly on smoker grate, and insert meat thermometer probe into the thigh, not touching bone.

Step 20

Close lid, and roast for approximately 3 hours(11-13 minutes a pound on average, depending on the consistency of your heat), until internal temperature reaches 165 degrees.

Step 21

A few hours in, check liquid levels, and if needed, add a little more chicken stock or ginger miso broth to the roasting pan.

Step 22

Once internal temp reaches 165 degrees, remove roasting pan and turkey from smoker, and remove turkey from pan.

Step 23

Let sit on tray or cutting board for 20-30 minutes, to rest. This lets some of the juices reabsorb so your turkey stays nice and moist. Do not cover.

Step 24

Then carve and enjoy!