Add 4 tbsp coarse salt to a small bowl. Into a blender cup, add garlic cloves, sage, rosemary, and thyme. Pulse to finely chop. Add herbs & garlic to salt. Stir to combine.
Rub brine all over the turkey, including the meat. Pull the skin up and rub directly onto the meat & on top of the skin. Sprinkle more salt on the skin as needed.
Smoke turkey directly on the grill grates until the internal temperature reaches 140 F. Turn up the smoker to 350 F and finish the cook at the higher heat to crisp up the skin.
When your turkey reaches 165 degrees F internal temperature, remove it from the smoker. Let it rest at room temperature for 30 minutes before carving. Enjoy!