In a large pot, combine the water, kosher salt, brown sugar, crushed garlic cloves, bay leaves, and black peppercorns. Stir until the salt and sugar are completely dissolved.

Remove any giblets or neck from the turkey cavity and rinse the turkey under cold running water. Pat it dry with paper towels.

Place the turkey in a large food-grade plastic container or a brining bag.

Pour the brine mixture over the turkey, making sure it is fully submerged. If necessary, weigh the turkey down with a plate to keep it submerged.

Seal the container or bag, and refrigerate for 12-24 hours. The longer you brine, the more flavorful your turkey will be. Turn the turkey occasionally if it's not fully submerged.

Remove the turkey from the brine and rinse it thoroughly under cold running water. Pat it dry with paper towels, inside and out.

In a mixing bowl, combine the olive oil, black pepper, garlic powder, and paprika to create a seasoning rub.

Rub the seasoning mixture all over the turkey, both inside and outside. Be generous with the rub, making sure to get into all the nooks and crannies.

Fire up your Camp Chef smoker and preheat it to a steady temperature of 225°F. Add your choice of wood chips (applewood, hickory, or cherrywood) to the smoker box.

Place the turkey on the smoker grates, breast side up. Close the lid.

Smoke the turkey at 225°F for approximately 30 minutes per pound, or until the internal temperature in the thickest part of the thigh reaches 165°F. This will take about 4-5 hours for a 12-15 pound turkey.

Keep an eye on the smoker temperature and add more wood chips as needed to maintain that smoky goodness.

Use a meat thermometer to check the turkey's internal temperature. When it reaches 165°F, it's time to take it off the smoker.

Remove the smoked turkey from the smoker and let it rest for about 15-20 minutes. This allows the juices to redistribute, ensuring a juicy and flavorful bird.

Carve the turkey as desired and serve it up alongside your favorite Thanksgiving sides.