Combine marinade ingredients, mix well until brown sugar fully dissolved. Set about ⅓rd aside.
Spatchcock turkey: Remove backbone, unfold legs, press down on breast to flatten.
Combine turkey and remaining marinade (about ⅔rds) in large food safe marinade or ziplock bag. Place in fridge overnight.
Remove turkey and season all sides with spice rub.
Smoke (or roast) in 350F oven or smoker, with legs/thighs facing heat source or back of the oven, which is usually hotter.
While turkey is cooking, reduce reserved marinade in a small pot on medium heat. Optionally add a cornstarch slurry to assist with thickening.
Remove from heat once glaze-like consistency (glaze will continue to thicken as it cools).
When breasts register 145F, paint on glaze and continue cooking.
Once breasts register 155F and legs/thighs register at least 170F, remove and rest 15 minutes.
Garnish with sesame seeds and cilantro, and enjoy!
