In a large pot, bring 1 gallon of water to a boil.
Add the salt, brown sugar, honey, garlic, onion, peppercorns, creole seasoning, and bay leaves and stir until the salt and sugars have fully dissolved into the water. Remove from heat.
Add one gallon of heavily iced water to the pot to begin cooling everything down.
Transfer the pot to the refrigerator until it has reached a safe temperature of no more than 40°.
Select a container that can accommodate your turkey and pour the brine over top until the entire turkey is entirely submerged.
Place the container in the refrigerator or a cooler with ice for at least 24-48 hours before smoking it.