Place thawed turkey in a large pan or bowl.

Mix warm water and kosher salt together until salt is dissolved. Pour over turkey.

Add lemons, peppercorns and rosemary. Cover and refrigerate 4- 8 hours.

Meanwhile, prepare the apple cider marinade and allow to cool.

Drain brine from turkey and discard brine.

Pat turkey dry with paper towels and place on a baking sheet.

Truss the turkey by tying legs and around the middle to hold in the wings.

Use an injector to inject the marinade into turkey and between meat and the skin.

Prepare a grill fire to about 300° with hickory wood for smoke flavor.

Cook turkey for 1 1/2 hours with the lid closed. Check turkey and if the skin is getting too dark, you can wrap it in peach butcher paper and continue to cook. If it is just browning nicely, continue to cook about another 1 1/2 hours or until internal temperature reaches 165° in the thick part of the thigh near the bone.

We maintained a fire between 250° and 300°.

Remove turkey to a serving platter and allow to rest 15 minutes before slicing.