Mix the water, salt, brown sugar, and bourbon in a large pot. Heat over medium-high heat until the sugar and salt dissolve. When cooled to room temperature, add 2 oranges (juice squeezed into the pot), 1 lemon (juice squeezed into the pot), peppercorns, bay leaves, and cloves. Stir well. Let cool to room temperature.
Add the turkey and the brine to a large container. I used a 5-gallon food grade bucket. Refrigerate for 24 hours.
Remove the turkey from the brine, rinse, and pat dry.
Prepare an herb butter using softened butter and your herbs of choice. I used fresh rosemary, thyme, and sage. Rub the butter under the skin of the breast portion being careful not to tear the skin.
Into the cavity of the turkey, place 2 oranges quartered, 1 lemon quartered, 1 medium onion quartered, 5 cloves of garlic, several twigs of fresh rosemary and thyme.
Rub the outside of the turkey well with olive oil. Coat with your favorite dry rub, as much or as little as you like. My favorite is a sweet and spicy rub. Tuck the wings under the bird and tie the legs together.
Begin smoking at 180 degrees using applewood chips and apple juice in the pan. After 4 hours, increase the heat to 225 and finished smoking the turkey until it reaches an internal temperature of 165 degrees. Your time will vary depending on the size of the bird.