Combine orange juice, vinegars, brown sugar, garlic, ginger, green onions, cilantro, star anise, cinnamon, red pepper flakes, cloves, peppercorns and
salt in a stock pot. Bring to a boil, reduce heat to low and simmer for 45
minutes. Let cool.
Rinse and dry turkey inside and out. Place in a large plastic, glass or earthenware container that is not much wider than the diameter of the
turkey and deep enough so that the brine will cover the bird completely.
Pour in the brine; make sure it covers the turkey. Cover and refrigerate
for three days. If the brine doesn’t completely cover the bird, turn the
bird every 12 hours.
About four hours before serving, soak wood chips (wine-barrel chips,
orange wood or hickory) in water for at least 30 minutes
Remove turkey from the brine and pat dry; truss and place on roasting
rack. Rub with olive oil, salt and pepper.
Place a drip pan on the fire grate of a kettle-type grill. Place 20 or 30
charcoal briquettes on either side of the drip pan. Light and let burn
until coated with white ash, about 30 minutes.
Place turkey in the center of the grill over the drip pan. Place small
handfuls of wet wood chips on the briquettes. Cover the kettle with
the lid. Partially open vents. Check every 45 minutes and add about
10 briquettes each time with additional wood chips.
If turkey skin gets too dark, cover with foil. Maintain about an inch of
water at all times in the drip pan. Smoke turkey for 2 1⁄2 to 3 hours, or
until a meat thermometer in thickest part of breast reaches 165 to 170
degrees F. Transfer turkey to platter and let rest for 15 minutes before carving.

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