Name: BBQ Turkey
Prep time: 70 min
Cook time: 120 min
Total time: 190 min
Yield: 1 servings
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

I don't remember where my sister found this BBQ turkey recipe, but it quickly became a family favorite. From the zesty, flavorful sauce and crispy skin to the juicy and tender meat, it's the best Thanksgiving turkey I've ever tried. —Valerie Delano, Cascade, Montana

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

Instructions

1 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 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 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.