To a large saucepan add the apple juice, brown sugar and salt. Over a high heat bring to the boil making sure you stir until the sugar has dissolved. Boil for one minute once dissolved then remove from the heat. Cool at room temperature then refrigerate until 40°F.
In a large container, add the remaining ingredients together into the apple juice mixture. Place the turkey into the brine breast side down. You might need to weigh down the turkey with a weight to keep it fully submerged. Set aside in the fridge for 12 – 24 hours (for best results leave for 24 hours).
After 12 (or ideally 24) hours remove the turkey from the brine. Thoroughly pat dry with paper towels and set on a rack inside a baking tray lined with baking paper and set in the fridge to air dry overnight. This step is not essential but will give you a nice crispy skin.
Remove the turkey from the fridge. Tie the legs together and fold the wings under the body. Set aside and let rise to room temperature. Now you can start to prepare and pre heat your gas smoker.
Fire up your gas smoker according to your manufacturers specifications and pre heat it to 350°F. Once you have reached 350 and you see smoke, turn it down to 230°F and get your turkey in there!
As a rule of thumb at 230°F a whole turkey will take around 30 minutes per pound. You need to smoke the turkey until a meat thermometer reaches 165°F in the thickest park of the breast. This should be around 6 - 8 hours depending on the size of your turkey.
Once the turkey is cooked remove from the gas smoker and rest for 20 – 30 minutes uncovered.
Carve and serve with your favorite sides!