Best Barbecued Turkey
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter||1 1⁄2 Tablespoon|
|Catsup||1 1⁄2 Cup (24 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Worcestershire sauce||1⁄4 Cup (4 tbs)|
|Prepared mustard||2 Teaspoon|
|Barbecue salt||To Taste|
Saute onion in butter in small saucepan until lightly browned.
Add remaining ingredients, except turkey and barbecue salt; simmer for 20 minutes.
Remove lemon slices.
Store in covered jar in refrigerator if not used immediately.
Thaw turkey, if frozen.
Rinse turkey; pat dry.
Start charcoal briquet fire 20 to 30 minutes before cooking turkey, allowing about 5 pounds charcoal for beginning fire.
Push burning charcoal to center as turkey cooks and fire burns; add new briquettes as needed around edge.
Sprinkle cavity of turkey generously with barbecue salt, using 2 to 3 tablespoons; prepare turkey for roasting, flattening wings over breast and tying securely.
Insert spit rod in front of tail; run diagonally through breast bone.
Fasten tightly with spit forks at both ends; tie legs together securely with twine.
Test carefully for balance, readjusting spit rod until turkey is well balanced.
Insert meat thermometer into thickest part of inside thigh, making sure thermometer does not touch bone or spit rod and that thermometer will clear charcoal as spit turns.
Knock off gray ash from coals; push coals to back of firebox.
Place drip pan made of heavy-duty foil directly under turkey in front of coals.
Attach spit; start rotisserie.
Cook for 25 minutes per pound or to 180 to 185 degrees on meat thermometer, basting generously and frequently with barbecue sauce during last 30 minutes of cooking.