In a large stockpot, heat 2 cups water with salt, brown sugar, peppercorns, garlic, basil, rosemary, onion powder, ginger, soy sauce and Worcestershire sauce. Bring to a boil, stirring well. Let cool.
When cooled, add 2 gallons ice water, stirring well. Place turkey, chicken or other meat in a container and pour brining mixture over.
Cover and brine in the refrigerator for at least 8 or up to 12 hours.
If the turkey is not completely covered, turn once during brining. Do not leave the turkey in the brine longer than 12 hours.
Preheat smoker to 225°F.
Remove turkey from brine and rinse well inside and out to avoid being too salty after cooking.
This is a very important step. After thoroughly rinsing all salt off, pat dry.
Baste turkey with olive oil.
Cover the wings and drumsticks halfway through smoking so they do not burn, and place foil over the breasts once they reach 150°F so they are not overcooked when the rest of the turkey is done.
Place turkey on middle rack of smoker and smoke for 5 to 6 hours (30 to 35 minutes per lb) or until the internal temperature reaches 165°F.