A Southern staple technique using concentrated sweet tea to tenderize the meat before smoking.
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Bring 2 quarts of water to a boil in a large pot, then remove from heat and steep tea bags for 10 minutes.
Remove tea bags and stir in the sugar and salt until completely dissolved to create the sweet tea concentrate.
Add the lemon slices, garlic, peppercorns, and thyme to the tea mixture, then stir in the ice cubes to cool the brine to room temperature.
Place the turkey in a large brining bag or stockpot, pour the brine over it ensuring it is fully submerged, and refrigerate for 12 to 24 hours.
Remove the turkey from the brine, pat it thoroughly dry with paper towels, and let it sit at room temperature for 45 minutes while preparing the smoker.
Preheat your smoker to 275°F (135°C) using hickory or applewood chips for a complementary flavor profile.
Brush the entire turkey with melted butter and place it in the smoker, cooking until the internal temperature of the breast reaches 165°F.
Remove the turkey from the smoker and let it rest for at least 30 minutes before carving to allow the juices to redistribute.
