Smoked Whole Turkey

Having fun cooking in the Smoker, I of course have to make a Smoked Turkey so I had a 13 pound turkey in the freezer and decided this weekend was a good time to cook it. So I took it out on Monday to thaw out. On Saturday morning I cooked it with a mixture of Apple chips and Mesquite chips.
It turned out just right, got done a little sooner than what I had read others cooked theirs for so I wrote up my recipe and how I cooked it below. It was delicious and not dry at all. It had a really milk smokey apple flavor just right for how I like smoked food.

Total: 9 hr (includes soaking and resting times)
10 to 12 servings

Ingredients
1 fresh whole turkey (12 to 17 pounds), patted dry with paper towels
Olive oil, for brushing \
2 tablespoons honey
Kosher salt and freshly ground black pepper
Garlic powder
Onion Powder

1 cup apple cider vinegar
water to fill the tray

Directions

Special equipment: wood chips (such as mesquite, apple or hickory wood) soaked in cold water for at least 4 hours and up to 48 hours; a  smoker.
Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
Meanwhile, prepare a smoker for indirect heat, at approximately 225 degrees F. Sprinkle in wood chips (such as mesquite, apple or hickory wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking. Fill the water tray with the apple cider vinegar and water mix.
Place the turkey in a roasting pan, lined with foil for easier cleaning fitted with a rack. Brush the entire turkey with the oil  and honey and season liberally with salt and pepper, garlic powder, onion powder
Place the turkey in the grill or smoker and cook for 45 minutes. You can baste your turkey if you want with juices from the bird if you feel it needs it, I did not during cooking this bird and it turned out fine.
Check the smoker liquid and wood, if it has cooked away add more liquid and cook until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird. My 13 pound turkey was done in 7 hours time varies with smokers, and birds remember.
Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.
Enjoy