Combine brown sugar, hot water and salt in large stock pot, stirring until sugar dissolves. Stir in next 4 ingredients. Carefully place turkey in stock pot, turning to coat. Cover and refrigerate overnight, turning and basting with brine solution occasionally.

Remove turkey from brine, and rinse thoroughly with cold water; pat dry. Discard brine solution.

Prepare charcoal fire in smoker according to manufacturer's instructions. Let burn 10 to 15 minutes. Sprinkle about 2 cups soaked and drained wood chips over hot charcoal. Place water pan in smoker, and pour in wine. Add enough hot water to fill pan.

Place turkey on food rack, breast side down; prop body cavity open to permit air circulation. Cover with smoked lid; smoke 6 to 7 hours, refilling water pan with additional water, if needed. (Time may vary with outdoor temperature and individual smoker.) Turkey is done when drumsticks are easy to move or meat thermometer registers 180 degrees. Let stand at least 15 minutes before carving; or cool to room temperature and chill. Yield: 24 to 28 servings.

NOTE: Brining adds to the authenticity of the flavor but is not absolutely necessary. The turkey is soaked overnight in a salt water solution that includes seasonings. If you choose to omit brining, season the turkey with salt, pepper, garlic and herbs.)