Hawaiian Portuguese Smoked Turkey Recipe Sunset Magazine

HawaiianPortuguese Smoked Turkey Recipe MyRecipes

WEBOct 17, 2006 · Set turkey, breast side down, in a large disposable roasting pan set on a rimless baking sheet. Add giblets to pan (discard neck). …

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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, minced 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 and 1 cup marinade from pan and set aside for Portuguese Sausage Dressing. 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; add chicken 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 wingtips together the same way. Cover wingtips and drumsticks 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 a charcoal or gas grill, large enough to hold turkey, for indirect cooking: On charcoal grill, ignite about 60 charcoal briquets. When coals are spotted with ash (about 20 minutes), mound equally on opposite sides of firegrate. To each mound, add 5 unlit briquets and 1/2 cup drained soaked wood chips now and every 30 minutes during smoking. If using gas grill (with at least 11 in. between indirect-heat burners), put 1/2 cup drained soaked wood chips in a drip pan directly on heat in a front corner and add 1/2 cup chips through grate every 30 minutes during smoking. Turn heat to high and adjust gas for indirect cooking. Close lid and preheat grill 10 minutes.

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