Instructions: The authors like partially roasting the bird, then finishing in the smoker.

Truss the bird after seasoning it with salt, pepper, and a dusting of dry tarragon and stuffing it with your favorite stuffing.

Lay it on a rack on a roasting pan, cover with foil, and roast for 45 to 50 minutes in a 325 F - 350 F oven.

Get your smoker going when the birds are halfway through the roasting process, using hickory chips if you can get them.

When you take the bird out of the oven, paint it well with melted butter and put it immediately into the smoker.

Smoke for 1-1/2 to 2 hours, checking it for the wonderfully appetizing golden-cinnamon color that the smoking imparts. Serve as you would any roasted bird.

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