Safely thaw your turkey and remove the innards.

If you chose to rinse off your turkey and set it aside while you prepare the brine.

Gather up your brine ingredients and cut up your lemons and oranges into quarters.

Clean a cooler or large container to fill with water, make sure the plug is in so it doesn't leak.

Add in your brine ingredients to the cooler full of water.

Submerge your turkey, add more water if necessary.

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.

Place your turkey on a large cookie sheet, this will catch butter or rub plus makes carrying the turkey to the smoker a breeze!

In a bowl place your stick of butter and your minced garlic.

Cover the bowl with a paper towel and microwave until the butter is melted.

Repeat all over the turkey until the butter is gone.

After you are done injecting the butter rub your turkey with a bit of olive oil.

Sprinkle your turkey with with a bit of Montreal Steak Seasoning, Johnny's Original Seasoning Salt, Thyme, and Lawrys Garlic Salt.

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.

Set your smoker at smoke setting and place in the turkey once you are rolling smoke.

Place your turkey on your cooler side of the smoker, mine is the left side of the smoker.

Allow to smoke for 3 1/2 hours on the smoke setting.

Turn your smoker up to 225 for about another 3 1/2 hours and remove when the internal temperate of at least 165 degrees.