Ingredients:

• 14-16 lbs. turkey, thawed
• 12 tbsp. unsalted butter
• 12 oz chicken stock
• 1½  yellow onions, peeled and halved
• 1 or 2 sticks of celery, chopped
• 4 to 6 garlic cloves, peeled
• 1 orange quartered
• 3 oz. of your favorite bourbon

Brine & Dry Rub:

• 1 lb. package of Oakridge Game Changer brine
• 6 oz. package of Oakridge BBQ Santa Maria Rub

Instructions:

1. Remove the turkey from its packaging. From the bird's cavity, remove the neck and      the bag containing the gizzards and heart. You can keep these items to make stock or discard them.  Mix brine solution and place bird in brine bucket (or cooler) with the liquid & Ice.  Let sit overnight but no longer than 24 hours to prevent curing.
2. Remove turkey from brine and use a few paper towels to dry off the skin of the bird and inside the cavity.
3. Lift the skin over the turkey breast (on the side closest to the legs) and slide your hand under the skin separating it from the breast meat.
4. Melt 6 tbsp. butter and add in 4 ounces      of chicken stock. With an injector, inject both breasts with the butter / stock liquid until full and cannot take on anymore injection.
5. Sprinkle the dry rub all over the turkey - breast, legs, wings and under the separated skin. Using your hands press the rub into the skin a little.
6. Place the onion halves, celery, garlic cloves and 2 orange quarters inside the turkey's cavity.
7. Melt the remaining butter and orange juice from 2 quarters add bourbon (optional).  Brush / baste melted butter over the entire turkey.
8. Place turkey on smoker at 200 or “smoke setting.”
9. After 1.5 hours increase the temperature of smoker to approx. 350 degrees. Continue to cook, basting periodically and / or spritzing with water.  If turkey starts to become dark      (and no longer golden brown) place a large piece of aluminum foil over the breasts to stop smoke from penetrating.       
10. Continue to cook until the internal temperature of the breast reaches 165 degrees F and the skin is golden and crispy.
11. Remove the turkey from the smoker, tent in foil and let it rest approx. 1 hour before carving.

Notes…

The cooking time in this recipe is for a 15-pound turkey.  Using this method of slow smoking at 200 and finishing at 350, the total cook time will be somewhere near 4 hours.  If you prefer to skip the slow smoking portion at the beginning and cook at approx. 325 degrees, the total cook time is approx. 3 hours.  Both ways work well but it is entirely up to you on how you would like to proceed.  Enjoy!!