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Barbecued Turkey Recipe
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter||1 1⁄2 Tablespoon|
|Catsup||1 1⁄2 Cup (24 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), pressed|
|Lemon||1 , thinly sliced|
|Worcestershire sauce||1⁄4 Cup (4 tbs)|
|Prepared mustard||2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Turkey||12 Pound (Fresh Or Frozen)|
|Barbecue seasoning/Seasoned salt||3 Tablespoon|
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
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 185Â°F on meat thermometer; baste generously and frequently with barbecue sauce during last 30 minutes of cooking.