Clean turkey and remove giblets.
In a mixing bowl, add salt and some of the apple cider. Whisk briskly to dissolve salt. Add more cider.
Place turkey in large pot. Add cider brine. Insert apple and orange quarters into turkey. Add more fruit, other seasonings and peppercorns to pot. Cover turkey with more cider.
Make sure turkey is completely covered. Turn every few hours. Soak turkey in brine overnight in refrigerator.
Remove turkey from brine and pat dry w/ paper towels. Coat entire bird w/ vegetable oil, salt and cracked black pepper.
Stuff cavity of turkey with seasonings (onion, celery, apple, orange, etc.) Insert pats of butter and chopped herbs (thyme, sage, rosemary) between skin and meat.
Preheat smoker and add smoke wood (cherry, pecan, hickory).
When coals have turned gray...
..add the turkey and put lid on tightly.
Smoke turkey over low heat until it is a rich dark brown color and an internal temp of 165 degrees is reached. The drumstick should wiggle loosely in its socket.
Remove from smoker and let rest for at least 30 minutes before carving.