Garlic Smoked Turkey

Brine:  3 garlic cloves 3 sprigs fresh thyme 3 springs fresh rosemary 1 cup worsterchire sause 1 1/2 cups  kosher salt 1 gallon water  Other ingrediants: 12 Lb Turkey 5 Lbs ice Directions:  add all brine ingrediants together and bring to a small boil then remove and cool.  In a 5 gallon food grade bucket put turkey then add brine. Now add 5 lbs ice and enough water to submerge turkey, put lid on and place in a cool place 34 to 40 degrees for 2 days. No it is time to cook on a grill or smoker.  First in aluminum foil or coffee can cut down to 4"  place apple wood smoking chips this should be as close to flame as possible, next  place turkey and slow cook for 8 hours @ 250 degrees F. .  add wood chips every two hours turkey will be golden brown and moist inside.  When interior temp reaches 165 degrees F it is done. Meat will be pink and very moist. (do not stuff turkey while cooking)