Spicy Turkey Barbecue
|Turkey||15 Pound (1 Turkey, 10 To 15 Pounds)|
|Melted butter/Margarine||1⁄2 Cup (8 tbs)|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Cider vinegar||2 Cup (32 tbs)|
|Ketchup||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Onions||2 Medium, grated|
|Worcestershire||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|Dry mustard||2 Tablespoon|
|Chili powder||3 Tablespoon|
|Garlic||2 Clove (10 gm), mashed|
Defrost turkey if frozen by leaving at room temperature overnight.
Wash turkey; pat dry.
To make sauce, simmer remaining, ingredients for 10 minutes.
Brush sides of turkey with barbecue sauce.
Insert spit rod, running it through tail and diagonally through breastbone.
Fasten turkey with spit forks.
Wings and legs should be tied closely to body.
Rotate spit to make sure turkey is properly balanced and will turn evenly.
To know exactly when turkey is ready, insert a meat thermometer into thickest part of the thigh.
Heat charcoal until coals turn gray.
Push coals to rear of firebox.
Push spit into holders.
Make a drip pan of foil to catch drippings and place under turkey.
Brush turkey with barbecue sauce every 15 to 20 minutes while it rotates.
Add charcoal as needed to keep temperature high.
When thermometer registers 185°F., or the thickest part of the drumstick feels tender (about 20 minutes per pound), remove turkey.
Allow to cool for 20 minutes before carving.