Instructions: Remove giblets from turkey and reserve for another use. Rinse turkey with cold water and sprinkle inside and out with salt and pepper. Stuff apple, onion, rosemary branch, sage leaves and garlic into cavity of turkey. Let stand at room temperature while lighting fire in your smoker, according to manufacturers directions, using one level pan full of coal.

When coals are ready, add 2 to 3 sticks, chunks or handfuls of apple, pecan, mesquite or other tree woods that have been soaked in water. Put water pan in place and fill with 5 quarts hot water. Add wine and rosemary leaves to water.

Put turkey on cooking grid over water pan. Cover and smoke-cook about 6 hours or until leg moves easily in socket. Check water pan after 3 to 4 hours and add more hot water as needed. Reserve and strain juices from water pan to thicken for gravy, if you wish.

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