GET A PAN OR CONTAINER THAT YOUR TURKEY CAN FIT INTO WITH AT LEAST COVER YOUR TURKEY WITH 1″ OF THE BRINE.BOIL 2 CUPS WATER IN A PAN OR MICROWAVEABLE CONTAINER, ADD 4 SQUARE PACKS CHICKEN BOULLION, STIR UNTIL IT DISOLVES THEN ADD 2 MORE CUPS COLD WATER.ADD 3 CUPS WHITE WINE OF YOUR CHOICE. I LIKE MUSCOVY, CHABLIS, RIESLING. ADD 1 CUP SEA SALT, I USED PINK HYMALAYAN OR YOU CAN USE JUST 3/4 CUP TABLE SALT. ADD 2 TBLS GARLIC POWER AND 1 TBLS ONION POWER, ADD 1/2 CUP DRY FRESH 4 TBLS DRY THYME ADD 2 TSP COARSE PEPPER CORN OR BLACK PEPPER. MIX ALL INGREIDENTS AND PUT YOUR TURKEY IN THE CONTAINER AND THEN FILL THE REST WITH WATER TO COVER YOUR TURKEY. LET SIT FOR TEN HOURS EITHER IN THE FRIDGE OR OUTSIDE BUT ADD ICE. GET YOUR SMOKER RACK PREPARED BY COVERING IT WITH FOIL AND MAKE A ND TURN THE ENDS UP TO CATCH ANY TURKEY DRIPPINGS. REMOVE THE TURKEY FROM THE BRINE AND PLACE ON YOUR SMOKERS GRATE. NOTE: PUT YOUR BRINE ASIDE TO USE IN YOUR SMOKER. MASSAGE VIRGIN OLIVE OIL AND RUB DOWN THE TURKEY, SPRINKLE WITH ONION POWDER, GARLIC POWER, SALT AND PEPPER OF YOUR TASTE. STUFF YOUR TURKEY WITH ONE ONION QUARTERED, ONE APPLE QUARTER AND 2 CUPS APPLE JUICE. PREPARE YOUR SMOKER AND GET THE COALS HOT PLACE A HANDFUL OF WOOD CHIPS ON TOP OF THE COALS AND PLACE YOUR MOISTURE ON TOP POUR THE BRINE IN THE MOISTURE PAN NEXT PLACE YOUR TURKEY IN THE SMOKER AND COVER WITH FOIL. AFTER FOUR HOURS I PULL MY SMOKER OFF THE COALS AND ADDED MORE COALS AND WOOD CHIPS TO STOKE UP THE HEAT. AT HE SAME TIME I POURED THE REST OF THE BRINE IN THE MOISTURE PAN TO REPLACE THE BRINE THAT EVAPORATED. I PUT HE SMOKER BACK ON THE COALS THEN ADDED TWO MORE CUPS OF APPLE JUICE IN THE STUFF TURKEY AND THEN WITED FOR ANOTHER FOUR HOURS UNTIL TEMP INSDE THE TURKEY READS BETWEEN 165 AND 180