Smoked Turkey

Step 1: Rind the bird and pat dry with paper towel

Step 2: Rub cavity with salt

Step 3: Skewer neck skin to back and tuck wing tips behind shoulder joints. Push drumsticks under band of skin at base, or tie to tail. Truss securely

Step 4: Mix together 4 tablespoons butter, wine, sage and lemon pepper

Step 5: Build slow fire in covered barbecue or set gas/electric barbecue to slow

Step 6: Arrange coals around the outside of the firebox

Step 7: Rub turkey with remaining butter and sprinkle lightly with salt and pepper.

Step 8: Insert spit through the center of bird, adjust and test balance. Secure with holding forks

Step 9: Insert meat thermometer into the meatiest part of thigh, careful that thermometer does not touch bone or spit

Step 10: Place drip pan in center of firebox, attach spit and and position drip pan directly under turkey

Step 11: Sprinkle dampened wood chips over coals

Step 12: Turn on motor, close barbecue and let bird rotate, brushing occasionally with wine mixture, for 3 1/2 to 4 hours, or until thermometer registers 185F

Step 13: Sprinkle dampened hickory chips over the coals every 20-30 minutes and add more coals as needed

Step 14: Allow turkey to stand 15 minutes before carving