Combine the kosher salt, brown sugar, black pepper, garlic powder, onion powder, and paprika in a large pot.

Pour in 4 cups of water and stir until the salt and sugar dissolve completely.

Submerge the turkey in the brine using a large cooler or brining bag. Let it sit in the refrigerator for at least 12 hours, or overnight.

Preheat your smoker to 225°F (107°C) and add your choice of wood chips.

After brining, take the turkey out and rinse it under cold water.

Pat the turkey dry with paper towels.

Place the turkey in the smoker, breast side up.

Smoke the turkey for about 4-5 hours, or until the internal temperature reaches 165°F (74°C).

Once done, remove the turkey from the smoker and let it rest for at least 30 minutes.