Smoked turkey and glazed carrots

Directions

1. Brine the turkey the night before or for at least 12 hours (brine: boil 1 gallon of water and dissolve 1lb salt and 1lb honey. Add 2 quarts vegetable stock and let cool. Add 1 bag of ice to a cooler and pour brine over it and mix well. Put the turkey in the cooler and add more water if you need to completely cover it)
2. Pat dry the turkey and rub skin with vegetable oil
3. Apple wood smoke at 275 for 5 1/2 hours or until the turkey is 165 degrees
4. While the turkey is resting, melt the butter in a large sauce pan over medium heat
5. Add the brown sugar and mix until the sugar is melted
6. Add the carrots (boil for a few minutes and drain first if you prefer softer carrots)
7. Add the ranch seasoning packet
8. Mix well until combined and carrots are evenly glazed and warmed hot
9. Make turkey gravy and serve everything while hot.