Barbecued Turkey

Ingredients

1 small ready-to-cook turkey (10-12 pounds)
1 medium onion, quartered
1/4 cup apricot nectar
1/4 cup lemon juice
1/2 cup honey
salt

Preparation

Wash turkey thoroughly and dry well. Sprinkle body cavity with salt; place quartered onion inside cavity. Truss turkey; tie legs together lightly, bringing cord under tail and up over breast. Insert spit rod through center of body cavity, balancing turkey carefully. Tighten skewer at each end; insert meat thermometer in center of largest thigh muscle. Adjust spit to about 8 inches from center of hot coals or heating element. Mix together apricot nectar, lemon juice and honey. Roast turkey for 3 to 3 1/2 hours, or until thermometer registers 190°, basting often with apricot glaze. Add additional hot coals, as necessary.

Yield: 10 servings

Notes:

It is best to barbecue poultry unstuffed, to reduce total cooking time. To enjoy dressing with a barbecued turkey, cook separately in a covered heavy duty aluminum foil pan. Place pan to 1 side of grill during last 40 to 45 minutes of cooking time; turn occasionally to facilitate even cooking. If gravy is desired for dressing, see our selection of gravy recipes. Keep gravy warm by placing pan directly on grill.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.