Remove the turkey from the brine. Pat dry. Set aside.
Prepare the grill for indirect cooking at 250 – 275 degrees. Add your preferred smoking wood to the fire while the grill is heating.
Tie the sage, bay leaves and rosemary with kitchen twine.
Stuff the turkey with the peppercorns, herb bundle, garlic and onion.
Lightly coat the turkey with the olive oil.
Place the turkey onto the grill. Spray the outside of the turkey with apple juice. Spray the turkey with apple juice once more after 2 hours of smoking.
Insert the thermometer into the thickest part of the turkey breast. Close the grill and cook until the temperature reaches between 163-165 degrees, about 4 – 5 hours.
Remove the turkey from the grill. Cover with foil and let the turkey rest for 20 minutes.
Remove the ingredients placed inside the turkey. Carve and serve.