Thaw the Whole Turkey (5.4 kilogram). Remove the neck and giblets, and rinse the bird under cool water.
Now it’s time for the brine. In a large stock pot bring 1 gallon of Water (3.75 liter) to a boil and add the Barbecue Rub (30 gram), Bay Leaf (3), Honey (340 gram), Molasses (340 gram), Salt (410 gram) and Brown Sugar (220 gram).
Once the ingredients have dissolved turn off the heat and allow the mixture to cool. Place the turkey inside the storage bag and pour in the brine. Also toss in the Peppercorns (9 gram) and Fresh Thyme (1 bunch).
Top the turkey off with an additional gallon of Water (3.75 liter) and the entire bird should be covered. Close the bag and a bag of Ice (as needed) on top - this will help keep the turkey submerged. Let the turkey soak for 24 hours replacing the ice as needed.
The next day remove the turkey from the brine and rinse under cool water. Allow it to drain and pat off any excess water with paper towels.
Cut Onion (1) in half and stuff in the cavity. Add Celery (1 stalk) and Apple (2). This will add mass to the turkey helping it cook even and gives it some additional flavor.
To make the seasoning mix Kosher Salt (300 gram), Granulated Garlic (160 gram), Poultry Seasoning (5 gram).
First spray the outside of the turkey with Nonstick Cooking Spray (as needed) to help the seasonings stick to the skin and keep the outside from getting to dark. Apply the seasoning mix to the outside making sure to cover everything; then apply a light layer of bbq rub.
The next step is to inject the turkey. To prepare the injection melt the Butter (110 gram) in a sauce pan and add the Chicken Broth (240 milliliter), Cajun Seasoning (2 gram), Granulated Garlic (3 gram), and Hot Sauce (15 gram).
Whisk the ingredients together and remove from heat once incorporated. It doesn’t need to come to a boil. Let the injection cool and shoot it into the turkey.
Hit the breast in 3-4 locations on each side and do the same for the legs and thighs. Before placing the turkey on the smoker, use butcher twine to secure the legs and wings.
Place the turkey on the smoker and set a timer for 1 1/2 hours. Smoke the turkey at 275-300 degrees F (140-150 degrees C).
When the timer goes off, rotate the turkey on the rack to ensure it is cooking evenly on all sides. Never flip the turkey. It stays on the back, breast up, the entire cook.
It takes about 3 1/2 hours whole time to smoke the turkey. When you stick the turkey, juices should run out clear. There should be no trace of blood or pink colored liquid.
When the turkey is done let it rest for at least 15 minutes before carving.