1    Turkey, 8-10 lbs
1/2 c  Salt
1/2 c  Sugar
1 qt Apple juice
1 tb Rosemary
1 tb Basil
1    Honey, for basting

Place turkey in brine for 8-12 hours. Remove from brine. Rinse well and
air dry. Place turkey in the smoker with both upper and lower cavities
open to expose the insides to smoke. Smoke 3-3 1/2 hours or longer being
careful not to dry bird out.

Remove turkey from the smoker and cook in your favorite way. If you desire
more smoke flavor, simply increase smoking time and the amount of fuel
used. Reduce your cooking time by 10% for each hour in the smoker (up to
40%).

If you are using a smoker/barbeque/roaster type of barbeque, switch modes
to roast mode and baste the turkey with honey during the roasting time.