I have done smoked turkey for many thanksgivings now...in fact it was how I started bbq. I have tried many experiments with flavor combos. The last 2 turkeydays however have been my favorite by far and is now tradition for me.
In a 20 qt cooler
1 turkey..weight doesn't really matter for this. Have done 2 turkeys each year from 12-20 lbs
Place in a stock pot 1/2 bottle decent pinot grigio
10 garlic cloves
1 large onion rough chopped
2 large carrots large chopped
2 stalks celery large chopped
a bouquet garni (few sprigs each of thyme, rosemary and oregano)
4 navel oranges halved
2 lemons halved
1/2 cup whole black peppercorn
2 tbsp ground cloves
2 c brown sugar
1 c kosher salt
1 gal h2o
bring to a boil, reduce and simmer 1 hour. Let cool to room temp. Place bird in cooler and pour liquid mixture and add a 8 or 10 lbs bag of ice. Let brine for 48 hours.
remove bird and rinse well. Stuff the cavities with garlic cloves, whole cloves (just a few), onion, and rosemary sprigs. Rub the bird with your favorite bbq rub. Melt 2 lbs of butter and soak all the butter with a cheesecloth. Wrap the turkey with the cheesecloth like a mummy. Cook at 250-275 till breast meat hits 165. Rest for 30 minutes...good time to make that gravy...carve and serve.
I have used oak and apple for this by the way.