I will be brining my turkey and then smoking it with pecan and apple wood

First off the brine recipe:

1 cup sea salt
1/2 cup brown sugar
6 bay leaves
2 tablespoons black pepper corns
1 tablespoon garlic powder
3-4 fresh rosemary sprigs
1 tablespoon rubbed sage
1 tablespoon coriander seeds

Bring half a gallon of water to a boil and add in brine ingredients, I give it 5 minutes at a simmer and kill the heat, add in another half gallon of ice water and allow it to cool in the fridge, once cool brine the bird for 24 hours in the fridge or other suitable cold location in a bucket or jumbo zip-lock (meant for sweaters.)

Remove bird from the brine and rinse, prior to the brining I seperate the skin from the breasts and thighs to allow better brine contact and so I can season the bird under the skin prior to cooking.

Now the roasted garlic and herb butter:


3 large heads of garlic, unpeeled, top 1/3 inch cut off to expose garlic
3 tablespoons olive oil
1/2cup (1stick) unsalted butter, room temperature
2 tablespoons chopped fresh rosemary
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Preheat the oven to 350 degrees,
I arrange the garlic cloves in little foil nests to keep them upright and leak free, drizzle the oil over the top of each head, cover with foil and roast for about an hour, then remove and cool enough to handle. Squeeze the garlic from the skins into a processor, add the butter and other ingredients and blend till smoothe, transfer to another bowl if made ahead of time for storage in the fridge.

And now... The bird.

I take the bird out to come close to room temperature, I start slathering a load of the herb butter under the skin and inside the cavity, a little on the skin for nice color and stuff the bird with chopped carrot, celery, and onion. Truss if needed, and park on the smoker for about 40 minutes per pound at 230-250 degrees, after hitting it with some smoke I tent the breast to keep it cooking at the same rate as the rest of the bird, I also keep the bird in a cheapie aluminum pan so i can build a gravy from the drippings, sweet jeebus, yes.... smoked turkey gravy!