Since nobody else has posted, I'll tell you what I remember, but I make no promises.
I think this thing is cured and smoked fairly gently, until it is just barely done. The fat does not mostly render out in the process. Then you roast it gently, sort of like a baked ham, and the skin crisps up while the fat pours out in a puddle under the rack.
I have no idea how precisely the bird is cured, however. If I were going to try that, I'd start by making a brine with lots of herbs and lemon, then brine it for whatever is standard for a turkey of equivalent weight. Pat well dry and let stand uncovered in the fridge for 24 hours to develop a pellicle. Smoke it low and slow with a mild wood like apple, and pull it when the thickest part reads 160F, allowing for carryover to 165F+. Let cool to room temperature, then wrap and chill. Then roast it briefly at 425F until very golden brown and then slowly, maybe 275F or something, until it reads about 155F.
That's my guess, but I really don't know. Did Google turn up nothing?