A uniquely flavorful roasted turkey under any occasion, however a royal treat when placed before guests and family on Thanksgiving Day makes for a crowning event. This one is surely to please the diehard beef eaters in the crowd.
Let's start by gathering the following items:
10 - 14 pound turkey
8 oz. soy sauce
8 oz. bourbon
2 Tbs fresh ground black pepper
10 cloves of garlic (or more) grated
2 Tbs of fresh ginger - grated
1 tsp salt
4 oz. olive oil
Combine all the ingredients (except the turkey) and stir thoroughly to blend the flavors. Carefully, and without tearing the skin, separate the skin from the meat of the cleaned turkey. Allow the combined ingredients to slip between the skin and meat. The more ingredients you can place between the skin and meat, the tastier the meal. Leave covered in the refrigerator until ready to cook.
Reserve the balance of the ingredients for basting.
Prepare the grill for indirect heating (heat on one side and the turkey on the other). Bring grill up to a consistent 400°. Place the turkey on the side of the grill away from the heat. The temperature will drop to about 350° due to the cold meat being placed in the grill. Stay steady with the heat and try to maintain 325° to 350° for the duration. Use a meat thermometer to determine when it is cooked completely. Baste for the 1st hour with the reserved marinade. Discard used marinade and do not use on finished product.