Have butcher saw turkey in half, lengthwise.
Place halves of turkey, skin side up, on a sheet of aluminum foil placed over a rack in a large shallow baking pan.
Pour about a cup of barbecue sauce over turkey.
Roast, uncovered, in a slow oven (325°F) for about one hour.
Turn pieces and baste with more sauce.
Roast for another hour.
Melt short- ening in a skillet.
Add onion and saute until tender.
Pour over soft bread cubes, adding salt, sage, thyme, rosemary and beaten egg.
Remove turkey from oven and turn the halves on their sides.
Divide Stuffing in half and form it into two mounds on the foil.
Replace turkey halves over the stuffing and continue roasting until done (allow twenty-five to thirty minutes per pound).
Baste occasionally with bar- becue sauce during baking period.