1For the brine combine all ingredients stir until all is dissolved. Might have to heat, if so cool to room temperature.
2Pour bBrine into large container. Remove insides from turkey, rinse, and place in brine. Store in a cool place. Depending on outside temps I have stored it outside, a cooler with ice also works if you cant make roon in fridge.
3Brine for at least 24 hours. Remove turkey from brine, rinse very well. Pat dry inside and out, leave no moisture.
4Start grill or smoker, you want it medium to hot. Soak wood chunks or chips
5Rough chop the onion, garlic, celery, and apple. Fill the neck and cavity with the veggies.
6Make the baste: In a small sauce pan melt butter add remaining ingredents, till well mixed. brush over out side of turkey. You might have to make a second batch of baste.
7Add wood to smoker, I use varying mixes of Hickory, pecan, cherry, apple, and oak woods. Place turkey on grill/smoker away from the coals.
8Baste several times with the baste about every 30-60 minutes. Keep wood on the coals. If turkey starts to get to dark place aluminum foil over it.
9Smoke time depends on type of smoker and size of turkey, anywhere from 4-8 hours. Check temp remove from grill at 165 degrees. Remove veggies from inside and discard. let sit for 10 minutes. Carve and enjoy.