The dry brine used on the turkey is inspired by a wet brine that Gena sells through her brand Fire & Flavor (fireandflavor.com).
Remove giblets and neck from turkey; pat turkey dry. Rub 1/4 cup Herb-Salt Dry Brine into cavity. Rub skin with remaining brine. Cover and chill 14 to 24 hours.
Soak wood chips 30 minutes.
Meanwhile, rinse turkey; drain cavity well, and pat dry. Place carrots and next 2 ingredients in cavity. Tie ends of legs together with kitchen string; tuck wing tips under.
Light 1 side of grill, heating to 300° to 325° (medium-low) heat, leaving other side unlit. Close grill lid, and maintain internal temperature at 300° to 325°.
Drain wood chips, and place in center of a 12- x 20-inch piece of heavy-duty aluminum foil. Wrap to form a packet. Pierce several holes in packet; place directly on lit side of grill.
Place 1 disposable roasting pan inside second pan. Place turkey, breast side up, in pan, and brush turkey with oil. Sprinkle with desired amount of pepper.
Smoke turkey, covered with grill lid and maintaining internal temperature at 300° to 325°, 2 hours and 45 minutes to 3 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 165°. Remove carrots, onion, and apple from cavity, and discard. Let turkey stand 30 minutes at room temperature before slicing.
Great! Turned out beautifully and was delicious with a slight smokey flavor. Would definitely do this again!