Safely thaw your turkey and remove the innards.

If you chose to rinse off your turkey pat dry before injecting.

After adding the first Coca-Cola mixture, pour more Coca-Cola into the cooler and ice until your turkey is submerged.  If you don't submerge the turkey fully you will need to flip the turkey often as well.

Make sure while your turkey is brining to store it in the fridge or in ice water.  You don't want the temperature to rise and grow bacteria.

The day you are ready to smoke your turkey remove your turkey from the brine, I set mine in a pan to allow it to dry off a bit while I prepare the rest.

In a bowl melt 1 stick of butter and your minced garlic together for the butter injection.

I used the large injector as well again, the minced garlic did clog some but it was workable through the injector into the turkey.

After you are done injecting the butter sprinkle your turkey with seasoning.  For this turkey, I used a bit of Montreal Steak Seasoning, Johnny's Original Seasoning Salt, and Lawrys Garlic Salt.   You can use whatever seasoning blend you want.

Next, I placed a stick of butter in the turkey cavity, this will help to keep the inside moist and flavor the turkey more as well.

Start your smoker up, I used Mesquite Pellets with Pitboss Fruit Blend Pellets in my hopper.

Set your smoker at 255 and allow the turkey to slowly cook.  I cooked mine at 225 for about 5 hours and then turned it up to 250 for another hour.