Make brine and herb butter.
Completely thaw turkey, remove giblets, neck, etc. and trim the excess fat around the neck.
Put turkey in a turkey bag, and place it inside of a cooler, fill bag with cooled brine, and tie off so it does not leak.
Put ice around the turkey in the cooler to keep it cold and safe while brining.
Brine 24 hours.
After 24 hours, pour brine off turkey, and rinse the turkey completely.
Pat turkey dry with paper towels.
Use your fingers to gently life the skin away from the meat (start at tail and neck area)
Divide butter mixture in half, lift skin, and rub half all over the turkey between the meat and the skin.
Take other half of butter mixture and rub all over the exterior of the turkey. If it won't stick, just keep trying, the turkey may be too cold.
Place turkey in a roasting pan.
Pour 3 cups of chicken stock or ginger miso broth into bottom of the pan. More if the turkey is really large
Turn smoker on to "smoke" with the lid open until fire starts, about 4-5 minutes.
Once that has passed, turn temperature to 325 degrees F.
Close the lid and let smoker preheat for 10-15 minutes.
Place roasting pan directly on smoker grate, and insert meat thermometer probe into the thigh, not touching bone.
Close lid, and roast for approximately 3 hours(11-13 minutes a pound on average, depending on the consistency of your heat), until internal temperature reaches 165 degrees.
A few hours in, check liquid levels, and if needed, add a little more chicken stock or ginger miso broth to the roasting pan.
Once internal temp reaches 165 degrees, remove roasting pan and turkey from smoker, and remove turkey from pan.
Let sit on tray or cutting board for 20-30 minutes, to rest. This lets some of the juices reabsorb so your turkey stays nice and moist. Do not cover.
Then carve and enjoy!