Smoked Barbecue Turkey

Demonstrated by: Brian Choy of Department of Health.
Celebrate Thanksgiving on November 16, 2002.



Smoked Barbecue Turkey

  • 10 to 12 lb natural hen turkey, thawed
  • 1 tablespoon Hawaiian, rock or kosher salt
  • 1 1/4 cups soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon dry sherry
  • 7 tablespoons sugar
  • 1 inch fresh ginger root, minced
  • 3 large cloves garlic, minced
  • 1 teaspoon liquid smoke


  1. Thaw turkey completely in refrigerator at least 3 days before salting, marinating, and roasting.
  2. It will take a total of 5 days to prepare and roast the turkey.
  3. Discard neck, giblets, excess fat, and neck skin from turkey.
  4. Rinse turkey inside and out; pat dry.
  5. Rub salt in turkey cavity and over skin.
  6. Tie wings to body with string.
  7. Tuck legs under the band of skin that crosses the tail or tie legs together.
  8. Place turkey in a large heavy-duty plastic bag and seal; refrigerate for 6-8 hours, turning turkey at least once.
  9. Drain liquid from bag.
  10. Combine remaining ingredients and pour over turkey in bag.
  11. Seal bag well and refrigerate for 24 hours; turning turkey over several times to marinate evenly.
  12. Drain turkey, reserving marinade.
  13. Reduce marinade to half by boiling; use for basting turkey.
  14. Insert a vertical roasting rack into turkey cavity and place upright in a large roasting pan.
  15. Place a meat thermometer in turkey thigh muscle, not touching bone.
  16. Basting occasionally, roast turkey at 325°F for about 3 hours or until meat thermometer registers 180°F.
  17. Remove turkey from oven; let stand for 20 minutes before carving.

Makes 12 servings.


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