Smoked Turkey - delicious soft juicy and tender.

Smoked Turkey - delicious brined and smoked soft juicy and tender. Just the glazing was a bit too sugary and it caramalized a bit too much - but didnt spoil the bird at all.
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Full Recipe
BBQ (Smoked) TURKEY for Christmas
Ingredients: 1 Turkey - Defrost turkey slowly in a fridge - will take 2-3 days.
Brine
2 packs apple juice
Few spoons SPOGS - (Salt, Pepper, Garlic, Onion , Spices n herbs)
1 spoon Italian seasoning
½ spoon salt
1 teaspoon pepper
5 garlic cloves - crushed
2 spoons sugar
Stuffing - cavity filler
1 each Apple, Lemon, Orange, Onion - all quartered.
5 cloves garlic
1 sprig rosemary
1 chunk butter
Basting Glaze - heat till it reduces into a glaze
2 blobs butter
¼ cup lemon juice
¼ cup honey
1 Tablespoon orange juice
1 Tablespoon apple juice
¼ cup brown sugar
5 cloves garlic - crushed
1 spoons SPOGS
Make brine and add turkey. Leave for 24-48 hours in fridge - shake now and again. Dry the bird and apply coating of oil and some BBQ spice or SPOGS.
Stuff the cavity with a variety of whatever - as above.
Prepare BBQ smoker for indirect cooking at 300-350°F (145-175°C) using apple or any fruit wood for smoke flavour.
Add bird and close BBQ. Baste every 30 min. Rotisserie is a good option too. Place a drip tray underneath with some water to catch the drippings. Use this for the gravy. Place giblets in the drip tray as well after about 1 hour. Remove when ready as chef’s snacks!!
Cook until internal temperature reaches Breast 165°F (74°C) and dark meat (legs and thighs) 175°F (80°C) if it gets too dark loosely cover with foil.
Remove the turkey from the pit and rest for 10-15 minutes before carving.
SPOGS MEAT RUB
4 part Salt
1 part Pepper
2 part Onion
2 part Garlic
1 part Sugar
1/2 part Paprika
1 part Herbs - thyme etc to suit your taste