12 lb Turkey

----------------------------WATER PAN SEASONINGS----------------------------
      1 c  Wine white, dry

      1    Onion, whole

      1    Garlic clove, whole

      1 tb Liquid Smoke

      1 ts Mint, dried; crushed

      2 tb Parsley; chopped

      6 dr Peychaud's bitters

      2 tb Worcestershire sauce

  Prepare smoker.  While briquets are starting to burn, sprinkle carcass and
  cavity with salt and cayenne pepper.  I put a whole onion inside the
  cavity, but you can make a stuffing if you like.  Be careful not to use
  ingredients in the stuffing that will spoil too quickly.
  I put a pork roast on the top rack of my smoker and a turkey on the bottom
  rack.  Then I fill the water pan plumb up and let it cook while I sleep at
  night.
  From Justin Wilson's Gourmet and Gourmand Cookbook
                                  per Fred Towner
  Submitted By SAM WARING   On   MON,
  20 NOV 1995 145822 GMT