Combine hot water, salt, brown sugar and bay leaves into a large stockpot. Stir well until salt and sugar have fully dissolved. Add in the cold water and stir into the stock pot.
Place the turkey into a large container (we are using a cooler) and pour the brine over the bird, making sure it is fully covered. Add water to make sure it is covered. Add in cut up lemon and oranges. **You can add ice to the top as shown in the photos, it's not required**
Place in the refrigerator and brine for 12-24 hours. Rinse well before smoking.
Remove the turkey from the brine and rinse well in the sink. Place the rinsed turkey on a sheet pan with a raised baking rack and pat dry with paper towels. Allow to sit on the counter for 30 minutes to air dry and come down in temperature.
Smoked Turkey
While the turkey is resting on the counter air drying, heat up the smoker to 250°F.
After 30 minutes of air drying, rub the turkey with olive oil and add the Lemon Pepper (or your favorite rub) seasoning.
Add wood to the smoker. We chose apple wood chunks this time.
Place the turkey on the grate and close up to smoke until it reaches about 145-150°F.
Turn up the grill/smoker to 350°F and continue cooking until the internal temperature reaches 165°F deep in the thigh meat area. It is important to turn up the heat at the end to help the skin get nice and crispy.
Notes
Be creative with the seasoning. The turkey will take on a nice smoky flavor, so you can go a bit bold with the dry rub.Stick with the fruit woods like apple or cherry for smoking. More intense flavors like hickory or mesquite may risk overpowering the meat if you are not careful.A little goes a long way. Since the turkey will be on the smoker a long time, you really don't need a lot of wood to give it that wonderful flavor. I like to see a very light, slow trickle of smoke. After several hours on the grill, that flavor will compound and you'll be left with a fantastic result!