Barbecued Turkey Recipe
This barbecued turkey recipe is a savory and spicy recipe made with a special barbecue sauce. The barbecued turkey is served with the cooked sauce for a hot and spicy blend of flavors. Prepared with onions, ketchup and garlic along with worcestershire sauce, the barbecue sauce adds all the flavor to this recipe.
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| Butter | 1 1/2 Tablespoon | |
| Catsup | 1 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), pressed | |
| Lemon | 1 , thinly sliced | |
| Worcestershire sauce | 1 /4 Cup (16 tbs) | |
| Prepared mustard | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Turkey | 1 , frozen | |
| Seasoned salt | 2 Tablespoon |
Directions
Saute onion in butter in small saucepan until lightly browned.
Add remaining ingredients, except turkey and barbecue salt; simmer 20 minutes.
Remove lemon slices.
Store sauce in covered jar in refrigerator if not used immediately.
Thaw turkey, if frozen.
Rinse; pat dry.
Start charcoal fire 20 to 30 minutes before cooking turkey, allowing about 5 pounds charcoal for beginning fire.
During cooking period, push burning charcoal to center; add more briquettes as needed around edge.
Sprinkle cavity of turkey with barbecue salt.
Insert split rod in front of tail; run diagonally through breastbone.
Fasten tightly with spit forks at both ends.
Test for balance; readjust spit rod, if necessary.
Insert meat thermometer into thickest part of inside thigh; make sure thermometer does not touch bone or spit rod and that thermometer will clear charcoal as spit turns.
Brush off gray ash from coals; push coals back of firebox.
Place drip pan made of heavy-duty foil directly under turkey in front of coals.
Attach spit; start rotisserie.
Cook 25 minutes per pound or to 180 to 185°F on meat thermometer; baste generously and frequently with barbecue sauce during last 30 minutes of cooking.
Add remaining ingredients, except turkey and barbecue salt; simmer 20 minutes.
Remove lemon slices.
Store sauce in covered jar in refrigerator if not used immediately.
Thaw turkey, if frozen.
Rinse; pat dry.
Start charcoal fire 20 to 30 minutes before cooking turkey, allowing about 5 pounds charcoal for beginning fire.
During cooking period, push burning charcoal to center; add more briquettes as needed around edge.
Sprinkle cavity of turkey with barbecue salt.
Insert split rod in front of tail; run diagonally through breastbone.
Fasten tightly with spit forks at both ends.
Test for balance; readjust spit rod, if necessary.
Insert meat thermometer into thickest part of inside thigh; make sure thermometer does not touch bone or spit rod and that thermometer will clear charcoal as spit turns.
Brush off gray ash from coals; push coals back of firebox.
Place drip pan made of heavy-duty foil directly under turkey in front of coals.
Attach spit; start rotisserie.
Cook 25 minutes per pound or to 180 to 185°F on meat thermometer; baste generously and frequently with barbecue sauce during last 30 minutes of cooking.
Chef
