Instructions

2-3 days before the big day, start defrosting your turkey. Make sure you have time enough to defrost thoroughly before brining so that it cooks properly.
Combine hot water and salt in a large bucket or cooler and stir until the salt dissolves.
Stir in vegetable broth and honey, then add the ice and stir.
Place the turkey in the brine, breast side up, and cover with cooler or bucket lid.
Brine overnight, up to 12 hours.
Remove turkey from the brine and dry thoroughly. Rub all over with vegetable oil.
Heat grill to 400 degrees F. You're going to want the grill to stay at 350 degrees after you put the turkey on. The turkey should also never be over direct heat. With our grill, we turned all the burners on to preheat it and then turned half of them off and took half of the grills off. The smoke bomb is placed on the side with the burners on, and place the turkey on the side with burners off.
Make 4 smoke bombs by making pouches out of double layers of 12 inch square aluminum foil. In the middle of the square, place hickory wood chips, rosemary, thyme and cinnamon stick. Fold or roll the sides of the square to create a pouch, leaving a small part of the top open.
Place the turkey directly on the grill, but not over direct heat. Cut out the bottom and up the side of an aluminum roasting pan to wrap around the turkey. Close the lid and cook for 1 hour.
After 1 hour, check the bird. Switch sides by sliding the grills that the turkey is on to the other side, making sure to keep the turkey over indirect heat (turn on/off burners as you switch sides).
If the turkey is starting to brown, cover with aluminum foil. Also, replace smoke bomb.
Continue to check and switch sides in the same manner every hour until the bird reaches 160 degrees F (a meat thermometer is a must!).
Once it reaches 160 degrees, about 3-4 hours, remove from grill, cover with aluminum foil and allow to rest for 1 hour.
Carve and serve.