Charlie Brewer’s Barbecue Turkey

In one 20 gallon or two 10 gallon stock pots, combine the Sauterne, oil, soy sauce, teriyaki, water, sugar, garlic and gingerroot.

Add turkey breasts to the mixture, cover and marinate for 3-8 hours in the refrigerator.

On an outdoor charcoal grill, prepare a grill space of about 6 square feet. Heat long burning charcoal briquettes (about 15 pounds of briquettes will be required for the total cooking time) until the charcoal develops a white powdery ash (about 20-30 minutes). Spray grill rack with vegetable cooking spray.

Place turkey breast, skin side-up, on grill rack. Cover and replenish with about 15 briquettes every hour as needed to maintain a medium cooking temperature. Estimate the cooking time at 15-18 minutes per pound. Grill until a meat thermometer inserted in thickest portion of the breast reaches 170 degrees F. Remove turkey from grill, cover with foil and let stand for 15-20 minutes.