Instructions: Discard leg truss from turkey. Remove neck and giblets. Remove and discard excess fat. Rinse bird inside and out; pat dry. Place 2 onion quarters in neck cavity and 2 in body. Secure skin over cavities with small metal skewers. Tie legs together and twist wing tips under back. Soak hickory chips for 30 minutes in enough warm water to make them float. Cut the garlic cloves in half and set aside. In a small bowl, combine orange juice concentrate, ginger, and oil.

In a charcoal barbecue, scatter a handful of wood chips and half the garlic onto mounds of coals. In a gas barbecue, place chips and half the garlic in a foil pan and set under cooking grate on top of heat source in left front corner of barbecue; turn heat to High and preheat for 10 to 15 minutes. Then turn heat to Indirect/Medium.

Arrange turkey, breast side up, in center of cooking grate. Place lid on grill. Cook, adding more wood chips and garlic every 30 to 35 minutes until an instant-read thermometer inserted in thickest part of thigh (not touching bone) registers 180 degrees (2 to 2 1/2 hours; start checking for doneness after 1 1/2 hours). About 45 minutes before turkey is done, begin brushing occasionally with orange juice mixture, using all. If parts of turkey darken excessively before bird is done, loosely cover those areas with foil.

Transfer turkey to a platter. Let stand for 15 minutes before carving.

This recipe yields 12 to 14 servings.

Content per 1/4 pound boneless cooked turkey:

Comments: Hickory chips and two whole heads of garlic supply pungent smoke throughout the cooking of this turkey. A glaze made from orange juice and fresh ginger complements the smoky flavor.

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