My poultry brine is:
2 gallons water
1 cup kosher salt
1 cup brown sugar
2 lemons, quartered and squeezed
2 oranges, quartered and squeezed
6 long sprigs fresh rosemary
1 large bunch fresh sage
This should be enough for a 10-12 pound bird. If not, just double it. I mix it up in a small cooler and then put the frozen turkey in. With the cooler closed. it will stay chilled all night, but the turkey will be defrosted by morning.
Pull the turkey out and rinse it off. Then coat it in olive oil, put in in a plastic bag and put it in the refrigerator for an hour. This will thicken up the olive oil so the seasoning sticks to the skin.
I season mine with salt, pepper, garlic powder and poultry seasoning. Don't forget to season it inside the cavity. For a whole bird, putting celery stalks and a cut up potato in the cavity will help keep the bird moist.
Use apple wood or another fruit wood to keep the bird from getting a harsh or bitter smoke flavor. Use less than you would for brisket or pork, and you will end up with a delicate smoke flavor.
I also spray my bird with a 50-50 mixture of bourbon and apple juice every hour. Cook at 275-300 for approximately 40 minutes per pound. Use a meat thermometer for the last hour. Whe you hit 165 degrees internal temperature, pull it off and wrap it in foil and a towel and put it back in the cooler for an hour to rest. This is what you get: