How to Make It
Bring cider and next 7 ingredients to a boil in a large stockpot or 8-qt. Dutch oven over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 5 minutes. Remove from heat. Stir in ice. Cool completely (1 hour).
Place turkey in brine; cover and chill 5 to 12 hours.
Prepare smoker according to manufacturer's directions, bringing internal temperature to 225° to 250°; maintain temperature 15 to 20 minutes. Place wood chunks on coals.
Remove turkey from brine, and pat dry with paper towels. Discard brine. Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 165°.
Remove turkey, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing.