Smoked Turkey - cooking recipe

Ingredients

1/2 bag hickory chips
10 lb. good charcoal
6 qt. water
8 to 10 lb. turkey
seasonings of your choice

Preparation

Soak hickory chips in water several hours or overnight.
Place charcoal in bottom of smoker.
Start fire and let burn 30 minutes or until briquettes are beginning to gray.
Remove hickory chips; save water.
Place chips directly on hot coals.
Fill water pan with hickory water plus enough to make 6 quarts.
Season turkey, inside and out, and place on rack.
Cover and cook 10 to 12 hours. Weather conditions will affect your results.
This recipe is based on a 50\u00b0 temperature or higher.
Very cold weather will require a longer cooking time.