Prepare turkey by washing out cavities; drain well.
Season with a mix of two teaspoons each:
• Ground Black Pepper
• Ground Ginger
• Poultry Seasoning
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.