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Equipment Electric Smoker Digital Probe Wired Thermometer aluminum foil Foil Pan (optional) Large stock pot, for brining the turkey Ingredients Wet Brine (optional) 1 cups kosher salt 1 cup dark brown sugar cup Worcestershire sauce 1 bulb garlic, cut open to reveal cloves on top 1 tablespoon whole peppercorns 3 sprigs fresh rosemary 4 dried bay leaves (or fresh) 2 sprigs fresh thyme 3 cups apple cider 2 gallons cold water Dry Rub 1 tablespoon dark brown sugar 1 tablespoon smoked paprika 2 teaspoon dry thyme 2 teaspoon dry oregano 2 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon kosher salt 1 teaspoon freshly ground pepper teaspoon cayenne pepper 1 teaspoon mustard powder 1 teaspoon Herbs de Provence Turkey 1 13-14 lb turkey, fully thawed 1 large onion, halved 1 lemon, halved 2 sprigs fresh rosemary 2 sprigs fresh thyme Instructions How to make the Turkey Brine: 1

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