Bring to a simmer stirring occasionally for about 5 minutes, or until the sugar and salt have dissolved.

Let the solution cool completely.

Be sure to remove all the insides from the turkey. Cut the excess neck skin off.

Add the turkey to the pot and add 1 to 2 sacks of ice, until the turkey is completely submerged. Place in the icebox or ice chest for 12 hours.

Preheat the smoker to 275 degrees F.

Remove turkey from the brine. With paper towels, pat the skin of the turkey dry.

In a small bowl, blend the butter and the Red River Ranch Smokey dip together. Or substitute: ½ tablespoon minced garlic, ½ tablespoon dried minced onion, 1 teaspoon smoked paprika and 1 teaspoon crushed rosemary.

With the backside of a spoon raise the skin of the turkey and spread the mixture under the skin and mash to spread out evenly.

Rub the turkey generously with the avocado or olive oil. Place the apple in the cavity.

Place the turkey on the smoker or hang. Add 4 chunks of alder wood and 4 chunks of mesquite wood, along with a few soaked of each to create more smoke.

Place the lid on and cook for about 4 ½ to 5 ½ hours or until the internal temperature is 160 degrees F (about 20 to 25 minutes per pound).

Check the heat about every hour and add more soaked wood chunks for smoke, as needed.

Let the turkey rest for about 20 to 30 minutes, don’t tent the turkey with foil, as the steam will cause the skin to not be as crispy.

Tip: The last 30 minutes crack the lid slightly to crisp up the skin.