Ultimate Smoked Turkey

  1 Turkey; 8 to 10 pounds 1 md Onion 2 Bay leaves 1/2 c White wine Super
  smoking sauce; (see recipe)

  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. 
  
  Super Smoking Sauce
 
   1.00 lb Corn oil margarine               2.00    Cloves garlic; minced
   0.67 c  Sherry or red wine               0.50 c  Chopped parsley
   2.00 tb Worcestershire sauce             2.00 ts Salt
   2.00 tb Soy sauce                        1.00 c  Water
 
  Combine in heavy saucepan and boil. Lower heat and simmer for 30 minutes.
  Paint on meat surfaces before, once during, and at end of smoking. Keeps
  indefinitely in refrigerator.
  
  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"