Teriyaki Turkey Roll
|Soy sauce||1 Cup (16 tbs)|
|Sherry||1 Cup (16 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Garlic||6 Clove (30 gm), peeled and halved|
|Grated fresh ginger||1⁄4 Cup (4 tbs)|
Combine the soy sauce, sherry, honey, garlic, and fresh ginger.
Pour this marinade over the turkey roll; cover and marinate for 24 hours, turning the meat 3 or 4 times.
Start the fire 30 minutes to an hour before you start cooking.
Follow directions given by the manufacturer of your barbecue for starting the fire and maintaining low even heat.
Insert a meat thermometer into the center of the turkey roll and place in the center of the grill.
Close the lid of the barbecue.
Baste the meat 2 or 3 times while cooking.
You may want to use a grill thermometer if your barbecue doesn't have one; keep the heat regulated between 300° and 350°.
Cook for about 2 hours, or until meat thermometer registers about 175°.