Honey and Apple Smoked Turkey

Pre-soaked apple and/or maple chunks apples, about 3 medium, quartered Fill a large, non reactive container such as a large stock pot with 16 cups of water. In another bowl, stir the four cups of hot water with the salt, sugar, onion powder, garlic powder, pickling spice and saltpetre (if desired). Stir into cold water in stock pot to dissolve salt and sugar. Immerse turkey in salted, spiced water and weigh down to keep submerged. Refrigerate overnight or at least 4-6 hours. Turn turkey over occasionally. Soak about 12-20 medium large chunks of maple and apple hardwood in water overnight. Remove turkey from brine. Pat dry with paper towels. Mix dry rub seasonings together: paprika, Old Bay, salt, pepper, and garlic powder. Rub over turkey. Fill turkey cavity with quartered apple sections. Prepare smoker according to manufacturer's instructions. Add apple pieces to water tray. Once briquettes are hot, place 4-6 wet wood chunks on top. Place turkey on cooking grate and close lid. Baste with maple syrup during the last three hours (every 45 minutes or so). Smoke cook, about 4 1/2 - 6 1/2 hours, until turkey temperature reads 160-165 F. Technically, turkey is thoroughly done when a meat thermometer inserted into the thigh reads l80 F. Remove turkey from smoker, drain inside cavity. Cool to warm before placing in fridge to mature. (24 hours is best. Overnight is okay).