Hawaiian Smoked Turkey
source: Championship Barbecue by Paul Kirk
One 12 to 14 lbs. turkey, thawed
Sherried Soy Marinade:
1 cup light soy sauce
1/2 cup safflower oil
1/4 cup sweet sherry
1/4 cup grated onions
1/4 cup packed brown sugar
2 cloves garlic, pressed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1. Remove the giblets and neck from the turkey and reserve for another use. Rinse the turkey inside and out under cold running water and pat dry with paper towels. Place the turkey in a heavy-duty extra-large zippered-top plastic bag or double up the bags.
2. To make the marinade, combine all the marinade ingredients in a medium-size nonreactive bowl, blend well, and pour into the cavity of the turkey. Seal the bag and let marinate in the refrigerator for at least 4 hours.
3. Prepare your grill with an indirect fire with the coals on one side of the grill.
4. Remove the turkey from the marinade and pat dry with paper towels. Transfer the marinade to a medium-size nonreactive saucepan and bring to a boil over medium-heat heat; let simmer for 5 minutes, then set aside.
5. Place the turkey on the grill breast side down, cover, and cook at 230° to 250°F for 3 hours. Turn the turkey so the breast side is up and the side that was farthest from the coals is now closer to them. Baste every 30 minutes with the reserved marinade. Add hot coals and a wood chunk every 1 to 1 1/2 hours, depending on the rate at which the charcoal is burning. After 6 hours, insert an instant-read meat thermometer into each thigh, away from the bone. The internal temperature should be approaching 160°F. Reverse the turkey’s position again and continue basting. The turkey is done when it reaches an internal temperature of 165°F, 10 to 12 hours total cooking time. Let rest for 15 minutes before carving.