Start your week strong by making a batch of Apple and Spice Brine. Let it cool completely because we’re not in the business of scalding turkeys.

Place your turkey in a clean 5-gallon bucket and pour in the brine. Make sure the bird is fully submerged—this isn’t a half-hearted soak. Pop the bucket into the fridge. Every so often, take it out for a quick stir and give the bird a little rotation halfway through. It’s like turkey yoga.

Take the turkey out of the brine and pat it dry like you’re apologizing to a friend who just stepped out of the shower. The skin needs to be completely dry before smoking, or you’ll be waiting forever for crispy skin. For extra dryness, I use a camping tent ceiling fan in the fridge. Yep, you read that right—turkey spa day.

Fire up the Bradley Smoker to 225°F. Load it up with applewood biscuits for that sweet, smoky aroma. Smoke the turkey for 4 glorious hours, basking in the applewood haze. After the smoking session, keep cooking the bird in the smoker until the internal temperature reaches food-safe perfection (165°F in the thickest part of the breast).