Roasted Turkey

Directions

1. 1
   Cook first 4 ingredients in a heavy skillet in a well-ventilated area, stirring constantly, until fennel seeds are toasted. Remove from heat; cool.
2. 2
   Remove giblets and neck from turkey, and reserve for Bread Gravy (see recipe). Rinse turkey with cold water; pat dry.
3. 3
   Rub seasoning mixture in cavity and over entire bird. Cover and chill 8 hours.
4. 4
   Prepare charcoal fire in smoker with pan on second level (above normal level).
5. 5
   Place empty water pan on top level (do not fill with water). Place food rack on same level over water pan; place turkey on rack. Cover with smoker lid.
6. 6
   Cook 2 1/2 to 3 hours or until a meat thermometer inserted in thickest portion registers 180°. Let stand at room temperature 1 hour before carving.