Creating your simple smoked turkey can be made easy by following these straightforward steps:

1. Brine the Turkey:
– In a large pot, dissolve the kosher salt and brown sugar in apple juice. Allow it to cool.
– Submerge the turkey in the brine for at least 12 hours, preferably overnight in the refrigerator.

2. Prepare Your Smoker:
– Preheat your smoker to 225°F (107°C).
– While it heats, soak your wood chips in water for about 30 minutes.

3. Season the Turkey:
– Remove the turkey from the brine, rinse it, and pat it dry with paper towels.
– In a small bowl, combine black pepper, garlic powder, onion powder, paprika, and dried thyme. Rub this mixture all over the turkey, getting under the skin where possible for more flavor.

4. Add Wood Chips:
– Drain the wood chips and add them to the smoker according to the manufacturer’s instructions.

5. Smoke the Turkey:
– Place the turkey on the smoker grates breast-side up.
– Close the smoker and maintain the temperature between 225°F to 250°F (107°C to 121°C).
– Smoke the turkey for about 30 minutes per pound or until the internal temperature reaches 165°F (74°C) in the breast and 180°F (82°C) in the thighs.

6. Rest the Turkey:
– Once cooked, carefully remove the turkey from the smoker.
– Allow it to rest for at least 30 minutes before carving to let the juices redistribute.