Apple-Tree Smoked Whole Fresh Turkey

This recipe makes just about the
best tasting turkey I've ever had.
The secret is to brine the bird and
also using apple-wood to smoke it.

Ingredients:
1 12 to 15 pound turkey
Brine:
1 cup kosher salt
1 cup brown sugar
1/2 cup maple syrup
2 quarts apple juice (or cider)
1 or 2 quarts water

Directions:
Mix the brine well. Soak the turkey
in the brine for at least 16 hours
in a non metal container covered
in the refridgerator. Put the bird
in the brine frozen and allow it
to thaw in the brine.
Preheat smoker to 250 degrees F.
Pull the bird out of the brine.
Rinse off with water. Pat dry
with paper towel and place
on the top cooking rack.
Fill the wood smoker tray with apple wood chunks.
Turn the bird 180 degrees about 1 1/2 hours
into the cook to assure even cooking.
An 8 pound breast usually gets done between
2 1/2 to 3 hours with temperature between
230 degrees and 280 degrees F.
On average it takes me just about 21 minutes a pound.
This has been pretty well with every turkey breast
I've ever smoked. A whole turkey could vary a bit.
Pull off of grill when done,
which is around 175 degrees F.
Wait at least 10 minutes before carving.