Smoked Turkey

We cooked a 21 pound turkey on the Weber grill over 2 banked mounds of smoldering hardwood charcoal. We threw in a few hickory pieces that we had soaked in water, to add even more flavor. We basted the turkey in a solution of molasses, Vietnamese hot sauce, soy sauce, Armand's fresh oregano and rosemary, and an illegal amount of freshly chopped garlic. The turkey took three and a half hours to cook. It was so delicious because the flavors permeated the whole bird. We made sandwiches on whole wheat sourdough with sliced pepperoncini and mayo and mustard. We made a stock from the carcass that retained all of the smoky flavors. For the soup, I added 2 heads of collard greens chopped up and a pound of cooked chick peas. It was a magnificent soup.