Soak pecan wood chips in a big bowl of cold water for a minimum of 6 hours and no more than 24 hours

Using either a smoker or charcoal grill

Set charcoal grill or smoker for indirect heat, to around 275 degrees F.

Add the soaked pecan wood chips to hot charcoal and allow them to char very well before starting to smoke the turkey

Place the turkey on the rack inside of the pan

Use a food basting brush

Brush entire turkey with oil generously, all around and on the sides

Sprinkle the kosher salt and black pepper on turkey evenly

Place roaster pan in smoker or charcoal grill with the top shut completely closed for 45 minutes

In a bowl combine the vinegar, chicken stock and Lakanto and baste the turkey every 45 minutes

Keep basting until, when using a Turkey thermometer the internal temperature of the part of the breast registers to 155 degrees F. and the internal temperature inside the thigh registers to 165 degrees F.

The turkey should be a very golden brown color and should be done between 3-5 hours

When it is ready you can remove the rack and pan and reserve juices for the gravy

Place turkey on a large cutting board and allow to cool down for 20 minutes before carving