Pour water into a 5 gallon plastic bucket.
Mix into water: Traeger Pork & Poultry Rub, sugar, minced garlic, and Worcestershire sauce and stir until fully dissolved. If you can't find Traeger Pork & Poultry Rub, here is a link to a good replacement. You want about 1 cup of rub which this recipe will give you.
Make sure your turkey is mostly thawed and remove any giblets (usually inside the chest cavity - sometimes in a plastic bag).
Place the turkey in the brine filled bucket with the breast side down. Make sure turkey is fully submerged in your brine.
Place the bucket in a refrigerator or if you live in a cold temperature area, place in your garage. Brine for 12-24 hours. I prefer closer to 24 hours.
Remove and pat dry when ready to cook. Place turkey breast side up in a disposable aluminum roasting pan. Rub canola oil all over the entire turkey, and you are ready to begin smoking your bird. First you will smoke your turkey for 2 1/2 to 3 hours. On my Traeger Pro Series 22 this means setting the dial to smoke. If you don't have a smoke setting you want to set your smoker to 150 degrees.
After your turkey is smoke infused, set the temperature for 350 degrees and cook until your turkey reaches an internal temperature of 170 degrees (usually 3-4 hours depending on the size of your turkey). If your turkey comes with a pop-out thermometer that's a pretty good indicator of when it's done.
Remove from smoker and wait 30 minutes until carving.
Please, Please, Please save the drippings for use with gravy. Smoked drippings in gravy will blow your mind