Ingredients:

• Smoker
• Thawed turkey, cleaned and rinsed
• Salt and pepper, to taste
• Hickory chips, soaked in water for one hour
• 1 gallon boiling water
• 1 onion, sliced
• 2 tablespoons soy sauce
• 2 tablespoons of your favorite seasonings

Directions:

1. Set the burner on the bottom of your smoker on high. Season well-cleaned turkey to taste with salt and pepper.
2. Place water pan in smoker and add the boiling water. Add the onion, soy sauce, and seasonings.
3. Arrange the hickory chips on the burner (or hot coals if your smoker is not electric). Set the mid section of the smoker on the bottom pan that holds the wood chips. Lay turkey on the top rackand place lid on top of smoker.
4. Cook until smoke stops coming out of smoker (about one hour). Open side door of smoker and add 5-6 pieces of soaked hickory. Let the smoker slowly cook your turkey for 3-5 hours (depending on the size of your turkey and the amount of heat your smoker generates). Use an instant read meat thermometer to check for doneness (160 degrees).

For the Cranberry Sauce:

• 12 oz. fresh cranberries
• 1 cup water
• 1 cup sugar
• 1 tablespoon orange zest
• ¼ cup fresh orange juice

Directions:

1. Bring water and sugar to a boil, stirring until sugar is dissolved. Add cranberries and orange zest. Reduce heat and simmer 10-15 minutes.
2. Stir in the fresh orange juice and transfer to a bowl. Let cranberry sauce cool to room temperature before placing in the refrigerator.

Enjoy!
Chef Mike