Smoked Thanksgiving Turkey

Prepare turkey by washing out cavities - drain well.
Season with a mix of two teaspoons each:

Prepare smoker using two Tablespoons of either Hickory, Pecan or Cherry wood chips. Place turkey on the rack and cover with foil - seal around the edges of the smoker so that no smoke can escape, by pressing the foil tightly under the big lip of the base pan.
Smoke on just above a medium heat for one hour.
Remove turkey from smoker and place in a roasting pan. If it is a 15 pound or heavier turkey, make a tent of the foil for the next hour of cooking, and then remove for the rest of the cooking time. Complete the cooking in the oven at 375° until it is cooked. You can test this by pricking the bottom of the leg with a fork and the juices should be clear.

Estimated cooking times in the oven after the smoking for an hour should be:

8-10 pounds 1 1/2 hours
10-12 pounds 1 3/4 to 2 1/2 hours
13-15 pounds 2 1/2 to 3 1/4 hours
Over 15 pounds 3 1/2 hours until cooked.

The meat inside should be smoky and moist, while the skin should get crispy and brown.