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.


Health IndexAverageCuisine
Main Ingredient


 Chopped onion1⁄2 Cup (8 tbs)
 Butter1 1⁄2 Tablespoon
 Catsup1 1⁄2 Cup (24 tbs)
 Packed brown sugar1⁄4 Cup (4 tbs)
 Garlic1 Clove (5 gm), pressed
 Lemon1 , thinly sliced
 Worcestershire sauce1⁄4 Cup (4 tbs)
 Prepared mustard2 Teaspoon
 Salt1 Teaspoon
 Freshly ground pepper1⁄4 Teaspoon
 Turkey12 Pound (Fresh Or Frozen)
 Barbecue seasoning/Seasoned salt3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 9342 Calories from Fat 3883

% Daily Value*

Total Fat 430 g662.2%

Saturated Fat 126.1 g630.6%

Trans Fat 0 g

Cholesterol 3967.3 mg

Sodium 12018.2 mg500.8%

Total Carbohydrates 176 g58.7%

Dietary Fiber 5.9 g23.7%

Sugars 147.2 g

Protein 1122 g2244.3%

Vitamin A 87.7% Vitamin C 193.1%

Calcium 108.2% Iron 426.4%

*Based on a 2000 Calorie diet


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.