1 10-13 pound turkey
1 medium onion
2 bay leaves
½ cup white wine
1 Super Smoking Sauce
Brine Turkey *
Rinse turkey, pat dry and rub liberally with oil. Place onion, bay leaves and wine in water pan with hot water. Place water pan in smoker and turkey on smoker grid. Place dome on smoker and do not remove until midway through cooking time. Then remove the 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 another 15 minutes more.
Electric smoker: Use 4 quarts hot water, 3 wood sticks and smoke 4 6 hours.
Super Smoking Sauce
Enough sauce for 16 chickens or 2 turkeys. It is equally good when used to smoke any kind of beef, ham, or lamb.
1 pound corn oil margarine
⅔ cup sherry or red wine
1 tbsp. Worcestershire sauce
2 teaspoons salt
2 tablespoons soy sauce
2 cloves garlic, finely chopped
½ cup chopped parsley
1 cup water
Combine all ingredients in heavy sauce pan and bring to a boil. Lower heat and simmer for 30 minutes. Paint on meat surfaces before, once during and end of smoking. Keeps indefinitely refrigerated.
Whole Turkey - Basic Brine
Summary
Buy a natural, 12-14 pound turkey. Don't use a self-basted turkey when brining.
Brine in a salt and brown sugar solution for 8 hours. Smoke at 325-350°F until 160-165°F in the breast, 170-175°F in the thigh, approximately 2½ to 3 hours.
Cover loosely with foil and let rest for 30 minutes before carving. Collect the pan drippings for making gravy. Let's be honest...a natural turkey can be very dry and bland, especially the white meat. Traditionally we've used gravy to address this problem, but recently people have been turning to flavor brining to add moisture and flavor to whole turkey. You can learn more about flavor brining and the science behind it in the All About Brining topic. The brine I've used here couldn't be simpler--just water, kosher salt, and brown sugar. The mixture adds flavor and moisture to the meat, but does not make the meat taste overly salty or sweet.
After brining, I applied a Creole seasoning, but you can use your favorite barbecue rub. Just don't go overboard on the salt in the rub, since the turkey has already been seasoned by the brine. I originally posted this topic based on a turkey I cooked on March 18, 2001, but I've revised the topic based on a more recent attempt on December 7, 2002.
Selecting And Preparing The Turkey
This is a 12.17 pound Albertsons Natural Turkey, just your basic, frozen supermarket turkey. When buying a turkey for brining, choose a natural turkey, not a self-basted bird that's been injected with a solution of salt and other flavorings. Look for the words "natural", "no additives", and "minimally processed" on the label. See Turkey Selection & Preparation for more details. Choose a 12-14 pound turkey and thaw according to the package directions. Remove and discard any leg restraint, then remove the giblets from the neck cavity and the neck from the body cavity. Trim away large areas of fat or excess skin around the body cavity, and cut off the tail. Rinse thoroughly inside and out, and pat dry with paper towels. The turkey is now ready for brining.
Brining The Turkey
There are three things you need to do in preparation for brining:
Find a non-reactive container large enough to hold the turkey.
Making sure the container will fit in your refrigerator.
Determine how much brine you must prepare to completely submerge the turkey in the container.
See All About Brining and Food Grade Plastic Containers For Brining for information about selecting an appropriate container, including alternatives like ice chests or turkey roasting bags inside non-food safe containers. These pictures show a 4-gallon plastic barbecue sauce bucket that I got for free from a local barbecue joint.
Remember that the bigger the container, the more brine you'll have to make, so try to match the size of the container to the turkey. To determine how much brine to prepare, place the turkey into the container and cover with cool water. Remove the turkey from the container and measure the water--that's the amount of brine you'll need. For a 12-14 pound turkey, 2-3 gallons of brine should be sufficient. Two gallons of brine were required for this turkey. Here's the recipe I used. As I said before, it couldn't be simpler.
Basic Turkey Brine
1 gallon cold water
1 cup Diamond Crystal Kosher Salt
½ cup dark brown sugar, packed
Mix in a non-reactive container until dissolved. Makes 1 gallon of brine. Substitute ¾ cup Morton Kosher Salt or ½ cup table salt for Diamond Crystal. Notice in Picture 1 that I included about 4 cups of ice cubes as part of the 2 gallons of water used to make the brine. This is an optional step that helps cool the brine. Put the turkey in the brine breast side down. Place a heavy plate or bowl on top to keep the bird submerged, if necessary. Brine for 8 hours. Since brining does not preserve meat, the turkey and the brine solution must be kept below 40°F throughout the entire brining process.
Applying The Rub Instead of Sauce
About an hour before you plan to start cooking, remove the turkey from the brine. Rinse the bird under cool running water and pat dry with paper towels. This removes sugar from the skin and prevent burning during cooking. Tuck the wings under the body to keep them out of the way during cooking. For a neat appearance, pin the neck skin down to the back using toothpicks or skewers, and tie the legs together using kitchen twine. Apply a light coat of canola oil or other vegetable oil to the turkey, and then sprinkle with your favorite rub inside and out. Remember, go light on the salt in the rub.
I love that guy's site! I hadn't seen that recipe though, thanks! 
