Fill a pot with 1 quart of water. Add the sugar, salt, garlic cloves, Bay leaves and peppercorns.
Add the orange and lemon peel, being careful not to include too much of the pith (the white, bitter flesh below the outer peel). Finally, add the sprigs of rosemary and thyme.
Let the mixture simmer over medium heat until the sugar and salt have completely dissolved.
Once dissolved, pour the brine into a larger container (one large enough to hold the turkey, but small enough to fit in your refrigerator) that contains 1-2 quarts of very cold water. Pour the brine into the container with the cold water to cool down the brine.
Place the turkey in the container with the brine, breast side down, making sure that the entire bird is submerged. If necessary, place a heavy plate or pot lid on top of the bird to keep it submerged.
Cover the container and refrigerate for 1 hour per pound of turkey (or a maximum of 18-24 hours*) prior to cooking.
If you're not ready to cook the turkey after the brining time is up, remove it from the brine, pat dry well, cover and refrigerate until ready to cook.
Turkey: For smoking a turkey, choose a smaller bird--ideally 15lbs or less--so it doesn't dry out while smoking for too long. An un-brined turkey is also preferred. (Many store-bought turkeys are already injected with a brine to keep the meat moist.) It's not a problem if the turkey is already brined, but a pre-brined turkey won't absorb as much of the brine flavor as an un-brined turkey will.Brining time: Don't brine a turkey for much longer than 18-24 hours maximum as the turkey meat can take on a spongy texture and extra salty flavor.