You can smoke a turkey without brining, but it just doesn't come out as good. So I suggest brining your turkey for at least 12 hours. I have two great brines to choose from. Both pack a punch and help deliver a super tender and juicy turkey. See Savoryreviews.com for brine recipes.

Once you have your turkey brined, pat it dry with a paper towel.

Preheat your grill or smoker to 250 degrees Fahrenheit.

In a medium bowl, add brown sugar (I like dried brownulated sugar), kosher salt, paprika, cumin, sage, mustard, oregano, thyme, coriander, garlic and onion powder.

Mix well. Place into a shaker or old spice container.

Evenly coat the entire turkey with the rub. Let sit while the smoker preheats.

Place the turkey in the smoker and cook till the internal temperature of the breast is 165 degrees. I monitor the temperature with a leave-in probe thermometer. That way I can always know the temperature.

Once the turkey is on the smoker. Close the lid and let it smoke for 2.5 hours. At the four hour mark check the turkey for color. The turkey will not be cooked but you want to check for the appearance. If the color is to your liking, cover the entire turkey in foil (look for a nice golden brown).

Close the lid and continue to cook till the temperature reaches 165 degrees in the breast. This will take about 20 minutes a pound. So for a 14lb bird it be roughly 4 hours and 40 minutes. Remember do not cook based on time, make sure to cook based on temperature. Once the probe thermometer reaches 165 degrees make sure to double check with an instant read thermometer. I use a Thermapen, but you can use whatever you have available.

Now that the turkey is at temperature, remove from the smoker and let the turkey rest for 15 to 20 minutes before serving.

Once rested, carve and serve.