Brining the Turkey

1. Make the turkey brine by adding all of the ingredient into a large bucket or brining container until the salt and brown sugar are dissolved.
2. Put the turkey into a very large ziptop bag, a clean empty cooler or a large plastic food-safe bucket and pour the brine over the turkey to cover.
3. Let the turkey brine for 10-12 hours or overnight in the fridge making sure the temperature of the brine stays between 33°F and 39°F (1 °C and 4 °C.
4. Once the turkey is finished brining, discard the brine and rinse the turkey under cold water.
5. While the turkey is brining, make the bacon butter by adding all of the ingredients to a food processor. Run the food processor until the mixture is smooth.

Seasoning the Turkey

1. With your hands, work the bacon butter under the skin of the turkey as much as possible then rub it all over the outside of the turkey as well. Be generous with it.

Smoking the Turkey

1. Set up your smoker for cooking between a range of 240°F (116°C). If your smoker uses a water pan, fill it up.
2. Place the turkey in the smoker breast side down and let it smoke cook with cherry wood for about 7 hours or until it reaches 165°F (74°C) in the thickest part of the breast and thigh.
3. You can brush a mixture of melted butter onto the outside of the turkey a couple of times during the last hour or so for a better finish color.

Serving the Turkey

1. When the turkey hit 165°F (74°C) remove it from the smoker and set it on the counter.
2. Let it rest for about 20-30 minutes if possible before carving to allow the juices to redistribute throughout the turkey.