Name: BBQ Turkey
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Yield: 2
Ingredients: 2 large onions, chopped -; 2 garlic cloves, minced -; 1/4 cup plus 2 tablespoons canola oil, divided -; 2 cups ketchup -; 1/2 cup water -; 1/2 cup maple syrup -; 1/4 cup cider vinegar -; 1/4 cup molasses -; 1/4 cup Dijon mustard -; 1/4 cup Worcestershire sauce -; 1 teaspoon celery seed -; 1 teaspoon crushed red pepper flakes -; 4 teaspoons pepper, divided -; 1/2 teaspoon ground ginger -; 1 turkey (12 to 14 pounds) -; 1 tablespoon salt -

Recipe information

Cooking:

1 hour 10 min.

Servings per container:

Source:

More details

Ingredients for - BBQ Turkey

1. 2 large onions, chopped -

2. 2 garlic cloves, minced -

3. 1/4 cup plus 2 tablespoons canola oil, divided -

4. 2 cups ketchup -

5. 1/2 cup water -

6. 1/2 cup maple syrup -

7. 1/4 cup cider vinegar -

8. 1/4 cup molasses -

9. 1/4 cup Dijon mustard -

10. 1/4 cup Worcestershire sauce -

11. 1 teaspoon celery seed -

12. 1 teaspoon crushed red pepper flakes -

13. 4 teaspoons pepper, divided -

14. 1/2 teaspoon ground ginger -

15. 1 turkey (12 to 14 pounds) -

16. 1 tablespoon salt -

How to cook deliciously - BBQ Turkey

1. Stage

In a large saucepan, saute onions and garlic in 1/4 cup oil until tender. Stir in the ketchup, water, syrup, vinegar, molasses, mustard, Worcestershire sauce, celery seed, pepper flakes, 1 teaspoon pepper and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened. Set aside 1-1/2 cups for serving.

2. Stage

Remove giblets from turkey (discard or save for another use). Lightly oil the grill rack. Prepare grill for indirect heat, using a drip pan. Skewer turkey openings; tie drumsticks together. Rub remaining oil over skin of turkey. Sprinkle salt and remaining pepper over turkey and inside cavity.

3. Stage

Place turkey over drip pan, breast side up; grill, covered, over indirect medium heat 1 hour. Brush with some of the sauce mixture. Grill until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours longer, basting frequently with remaining sauce. Cover and let stand for 20 minutes before carving. Serve with reserved sauce.