Thaw out your turkey.
Have a container large enough to store it in that will fit with water and ice to let the turkey thaw in.
Added the water all the wet brine ingredients; salt, garlic salt, Montreal Steak Seasoning, Worcestershire Sauce, and black pepper to your container
Remove the innards of your turkey, make sure you get the bag out as well.
Mix up the water in the cooler or container with a whisk then set in the turkey. I added water until the turkey was fully covered and then added ice.
Allow the turkey to brine for at least 24 hours.
On the day of smoking remove your turkey from the brine and give the turkey a small rinse off.
Place on a tray and pat dry with paper towels.
Rub the whole bird down with Sesame Oil and then salt and pepper the bird to your liking.
Sprinkle an All Seasoning Salt on the bird. (Mine is a combination of Johnny's Season All, Lawrys Garlic Salt, and Montreal Steak Seasoning)
Melt your stick of butter with your minced garlic until it is all liquid.
Inject your bird all over until you are out of butter.
Next cut up fresh Rosemary and Thyme to cover your bird
Stuff your bird with minced garlic, green onions, and seasonings. This will help to keep the inside moist while smoking.
Now I made this smoked turkey in the Pit Boss Pro Series you could also make it in a Traeger grill or any other smoker.
When your smoker is at temp and smoking place your meat in your smoker. I used Apple Pellets to smoke my meat but you could use any flavor.
I set my Pit Boss I set it at 200 with a P7 setting. This will autoregulate the temperature to fluctuate from about 185 to 215. Make sure your hopper is full before setting it and walking away.
I set my turkey on the smoker at 11:30 in the morning and w turned it up at 6:40 to get the last 10 degrees a bit faster, the kids were hungry. You will want to plan about 30-35 minutes per lbs, I had a 13lb turkey. Next time I plan to start at 9 in the morning for smoking.
Use a meat thermometer to make sure your turkey reaches an internal temp of 165 before removing to serve!