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| 1 | Wash turkey thoroughly. Season turkey all over with 1/4 cup salt and some ground pepper. |
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| 2 | Heat up a little water in pot large enough to brine the turkey. Add 1/4 cup salt. When dissolved add pepper corns & bay and enough cold water to cover turkey. |
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| 3 | Put in turkey, seal with lid and let rest overnight. |
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| 4 | Next morning, remove turkey from water to drain FOR AT LEAST four hours. Press salt onto skin all over bird. Separate thyme and rosemary leaves and stuff inside cavity, and press under wing and leg joints. Let rest and drain from both ends. |
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| 5 | After bird is thoroughly drained, start smoker and smoke for 4 hours with wood of choice. |
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| 6 | Make bath of orange peel water, and old red wine. |
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| 7 | Put bird in smoker starting with a lot of wood and then just a chunk every hour or so. |
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| 8 | After 4 hours test to remove bird when moistness and clear juices run. |
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