Make sure the turkey is thawed and remove the giblets. Take a 5-gallon bucket and add 3 gallons of water to it.

Add all the brine ingredients and mix everything until it's all dissolved.

Place the turkey inside the bucket, breast down, making sure it is completely covered by the brine.

Cover the bucket and take it to your refrigerator. Let it sit there overnight.

Remove the turkey from the bucket and pat dry. Take the canola oil and rub it outside the whole turkey. Place the turkey on a rack, breast side up.

Set your smoker temperature to 225°F (105°C) and preheat it.

Place your turkey inside the smoker using pecan bisquettes.

Cook and smoke the turkey for 3 to 4 hours, and after that, set the smoker to the maximum temperature of 320°F (160°C) and wait until it reaches the internal temperature of 165°F (74°C). Smoke is optional for this part, just remember that the longer you have smoke running, the stronger the flavour will be – for me, usually the first 4 hours of smoke are enough.

Remove it from the smoker and let it sit for 30 minutes before serving.