Turkey (on smoker)

1. Prepare a brine the evening before and submerge the turkey 2. About 3 hours before serving, prepare a drip pan with broth 3. Take all the giblets and other stuff out of the turkey 4. Pat the entire turkey dry, inside and out 5. Combine butter, herbs and orange zest. 6. Rub butter outside turkey and inside skin 7. After coals are consistent and temp is stable, put bird on egg 8. Check turkey after first 45 min to ensure even cook. Take off when 165 in deepest part of the turkey Brine- water, orange juice/ zest