---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry
       Yield: 10 servings
       1    Turkey; 8 to 10 pounds
       1 md Onion
       2    Bay leaves
     1/2 c  White wine
            Super smoking sauce; (see r
       Rinse turkey, pat dry and rub liberally with oil (we'd rub it with
   Liquid Smoke instead). Place onion, bay leaves and wine in water pan with
   hot water (we'd add a few sticks of celery and a few cloves of garlic).
   Place water pan in smoker and turkey on grid (it won't hurt to put a
   quartered onion, a few stalks of celery and a bay leaf inside the turkey;
   we also sometimes mix freshly ground black pepper, a bit of salt and some
   crushed thyme together and after loosening the breast skin with your hands,
   push this mix up under the skin and spread over the breast of the turkey).
   Place dome on smoker and do not remove until midway through cooking time.
   Then remove dome and liberally paint turkey with Super Smoking Sauce.
   Replace dome and continue smoking. When turkey is done, liberally paint
   again and allow to smoke for 15 minutes more. Yield: 8 to 10 servings.
   Charcoal:  Use 10 pounds charcoal, 5 quarts hot water, 3 wood sticks (we
   use about 5 to 8 presoaked wood blocks) and smoke 4 to 6 hours. Electric:
   Use 4 quarts hot water, 3 wood sticks and smoke 4 to 6 hours. Add water to
   water pan after about 4 hours or as needed (you can tell when smoker needs
   water by the sizzling sound it will make). Recipe from “Cook'n Cajun Water
   Smoker Cookbook” by Sondra Hester. Submitted By Z@FYBITS.COM (Z PEGASUS) On
   TUE, 27 JUN 1995 033213 GMT