Smoked Barbecued Turkey - cooking recipe

Ingredients

1 turkey (12 to 14 lb.)
1 Tbsp. rock salt
1 1/4 c. soy sauce
1 tsp. sesame oil or salad oil
1 tsp. dry sherry
6 Tbsp. sugar
1 Tbsp. ground ginger or fresh ginger, minced
3 large cloves garlic, minced
4 c. hickory chips

Preparation

Remove neck, giblets
and
clumps
of
fat from turkey; save giblets, discard
fat.
Rinse
turkey inside and out; pat dry. Rub salt
in
cavity
and
over
skin; cover loosely and refrigerate for 6 to
8
hours,
then
rinse well and pat dry. Place turkey in a
large
plastic bag in a roasting pan.
Stir together soy sauce,
oil,
sherry,\tsugar,\tginger and garlic; pour over turkey, secure bag with a twist.\tRefrigerate for 24 hours.
Turn bird\tand
bag
over\toften.\tLift
turkey
from marinade;
drain
briefly.\tUsing poultry skewers, secure neck skin to back.
Tie\twings
to
body with string or secure them behind bird, akimbo style. Leave legs untied.
Immerse hickory chips in water in a bowl and let soak.