12 to 14 lb. turkey
1 tbsp. coarse salt (rock or Kosher)
1 1/4 c. soy sauce
1 tsp. sherry (optional)
6 tbsp. sugar
1 pinch ginger (thick, fresh, minced)
3 lg. cloves garlic, pressed and minced
4 c. hickory chips

Rinse turkey inside and out clean cavity. Pat dry. Rub salt inside cavity and on skin. Cover loosely and refrigerate 6 to 8 hours. Rinse well and pat dry. Place turkey in large plastic bag in roasting pan. Stir together soy sauce, 1/4 cup oil, sherry, sugar, ginger and garlic. Pour over turkey in bag.

Tie securely with metal twist. Refrigerate 24 hours, turn bird and bag often to coat. Lift turkey from marinade and drain. The wings to body with string - skewer neck skin to back. Soak hickory chips in water.

Light grill. When coals are gray position coals at sides of grill place drip pan in middle and place turkey on rack above pan. Cook until tender. Add coals as needed. Put drained hickory chips on coals last hour of cooking time.