Since cooking times for smoking a turkey will vary based on smoker temperature, the only reliable way to judge doneness is by cooking the turkey until its inner thigh registers 165°. Make sure to have plenty of hardwood charcoal or wood on hand.
[MUSIC] Wood-Smoked Turkey. Water 3 gallons. Fine Sea Salt 1 1/2 cups. Pure Maple Syrup 3/4 cup. 12 Thyme Sprigs. 5 Bay Leaves. Garlic 1 Head. Stir Until Salt Is Dissolved. One 10 Pound Turkey. Top with Plate To Submerge. Refrigerate 24 HR. Pat Dry. [MUSIC] [MUSIC]