Creating your smoked turkey with brine is straightforward if you follow these steps:

1. Prepare the Brine: In a large pot, combine the water, kosher salt, brown sugar, peppercorns, allspice, mustard seeds, garlic, thyme, rosemary, sage, lemon zest, and apple cider (if using). Bring to a boil over medium heat, stirring until the salt and sugar dissolve. Remove from heat and let cool completely.

2. Prepare the Turkey: Rinse the turkey under cold water and remove any giblets or neck from the cavity.

3. Brine the Turkey: Once the brine is cool, submerge the turkey in the brine solution. Use a large container or a brining bag to ensure the turkey is fully covered. Refrigerate for 12-24 hours.

4. Remove and Rinse: After brining, remove the turkey from the brine and rinse it thoroughly under cold water to remove excess salt.

5. Pat Dry: Use paper towels to pat the turkey dry, both inside and out. This helps achieve a crispy skin when smoked.

6. Prepare for Smoking: Allow the turkey to come to room temperature for about 30 minutes before smoking. Meanwhile, preheat your smoker to 225°F (107°C).

7. Smoke the Turkey: Place the turkey in the smoker and cook until the internal temperature reaches 165°F (74°C), about 4-6 hours depending on the size of the turkey. Use a meat thermometer to ensure accuracy.

8. Rest: Once cooked, remove the turkey from the smoker and let it rest for 30 minutes before carving. This allows the juices to redistribute throughout the meat.