In a medium sauce pan bring to a boil the first 6 ingredients, remove from heat and add molasses (if you’re using it). Allow the brine to fully cool.
Place your turkey in a large pot or a 5 gallon bucket and pour the brine mixture over the turkey. Make sure the turkey is fully submerged. Place a plate over the turkey to keep it down. Cover the pot and place in the refrigerator for a full 48 hours.
After 2 days remove the turkey from the brine, discard brine. Place the turkey in a clean sink, allow for the access brine to run off.
Preheat smoker to 230 degrees.
Cut the apple and onion in half or in fourths and stuff the cavity of the turkey.
Carefully place the turkey in the smoker, tuck the wings under the legs.
Add a handful of wood chips every hour for the entire duration of the cook time. I alternate between pecan and hickory.
Smoke the turkey until internal temperature reaches 165 degrees.