Tea-Smoked Chicken Quarter or Turkey Thigh

Rinse the chicken leg quarter or turkey thigh and pat it dry. In a large zip-top bag or shallow dish, combine the soy sauce, tea leaves, cold water, Meyer lemon wedges, and ginger syrup. Add the poultry, turn to coat well, and marinate in the refrigerator overnight, or for at least 8 hours.

Remove the poultry from the marinade and drain well. Strain the marinade and reserve the tea leaves for smoking. Light a full chimney of natural hardwood charcoal. When the coals are hot, bank them to one side of the grill for indirect heat. Place the chicken or turkey on the cool side, scatter the damp tea leaves over the coals, cover the grill, and smoke over moderate heat until the meat is cooked through and tender, about 3 hours. The internal temperature should reach at least 165 F, preferably 175 F for darker meat.

Let the smoked chicken or turkey rest for 10 minutes before serving. Serve hot with fried rice and fresh orange slices, if desired.