Hawaiian-Portuguese Smoked Turkey..

A wave of Portuguese came to Hawaii in the late 1800's to work the sugarcane fields, and over time their cooking traditions fused with those of other cultures in the islands, including Chinese and Japanese.
Serve with Portuguese Sausage Stuffing.

Serves: 18 to 20
Time: 4 to 5 hours, plus 2 days to marinate, plus 30 minutes to soak hickory chips.

1 turkey {18 to 20 lbs. see Quick Tip}
1 tablespoons each coarsely chopped ginger and garlic, plus 1/4 cup each minced garlic and ginger
4 cups soy sauce
1 cup apple cider
2 tablespoons light brown sugar or turbinado sugar
6 cups hickory chips
2 cups chicken broth
2 large onions, quartered lengthwise
Hawaiian-Portuguese Turkey Gravy {see below}

1. On day 1 {2 days before Thanksgiving}, remove giblets from turkey and rinse turkey inside and out. Set turkey, breast side down, in a large disposable roasting pan set on a rimless baking sheet. Add giblets to pan {discard neck}, into cavity of turkey, sprinkle coarsely chopped ginger and garlic. In a bowl, whisk together minced garlic and ginger, soy sauce, vinegar, and brown sugar; pour over turkey. Cover turkey with plastic wrap and marinate 2 days, basting 3 to 5 times a day.
2. On day 3 {Thanksgiving Day}, remove giblets. About 4 hours before serving, remove turkey from refrigerator. Let stand for 30 minutes in pan; meanwhile, soak hickory chips in water 30 minutes.
3. Remove turkey from pan and pour marinade into a bowl. {If you're making the Portuguese Sausage Stuffing, set 1 cup of the marinade aside.} Add broth and set aside. Return turkey to pan, breast side up, and add onions {put 2 or 3 quarters inside turkey}. Truss turkey, tying drumsticks together tightly with kitchen  twine; truss wing tips together the same way. Cover wing tips and drmsticks with heavy-duty foil "caps," molding them snugly to prevent scorching. Cover entire pan loosely with a double layer of foil, extending foil beyond turkey like an umbrella.
4. Prepare charcoal or gas grill, large enough to hold the turkey, for indirect cooking: For a charcoal grill, ignite about 60 charcoal briquets. When coals are spotted with ash {about 20 minutes}, bank evenly on opposite sides of firegrate. To each mound, add 5 unlit briquets and 1/2 cup soaked wood chips now and every 30 minutes during smoking. Turn heat to high and adjust gas for indirect cooking. Close lid and preheat grill 10 minutes.
5. Carefully slide pan with turkey from baking sheet onto center of grill. Pour in marinade and broth. Close grill lid. {If your grill has a lip on it, rest pan at an angle on grill, then carefully slide pan onto grill.} Smoke turkey, basting every 30 minutes, until an instant-read thermometer inserted straight down through thickest part of breast to bone registers 150 degrees, about 2 1/2 hours {begin checking after 2 hours}. Ladle marinade from pan into a heatproof bowl and reserve for Hawaiian-Portuguese Turkey Gravy.
6. Slide baking sheet under turkey pan, ease baking pan onto sheet, and lift pan with turkey off grill. Let turkey rest, covered with foil, at least 20 minutes {internal temperature will rise to 160 degrees} before carving.

Quick Tip:
Start with a frozen turkey and marinate for 3 days.
It's helpful to have a friend or relative assist you in easing the turkey on and off the grill.

Per Serving:
61 calories, 70 % {43 calories} from fat. 1.3 gram protein. 4.8 gram fat {1.4 gram saturated}. 3.1 gram carbohydrates {0.1 gram fiber}. 423 milligrams sodium. 4.9 milligrams cholesterol.