Barbeque sauce
1/3 c. butter
1/3 c. vinegar
1/3 c. brown sugar
1 tbsp. prepared mustard
1/2 tsp. pepper
2 tsp. salt
1/4 tsp. cayenne pepper
2 thick slices lemon
1 onion, sliced

Stir. Cook uncovered 20 minutes. Add 2/3 cup catsup, 3 tablespoons Worcestershire sauce. Bring back to boil. Place thawed turkey (12-14 pounds, no longer) on unheated side of barbeque grill, in roasting pan.

Roast for 1-1 1/2 hours. Then start brushing with barbeque sauce, turning pan each time. Roast as long as for unstuffed turkey in oven. (For added flavor put peeled, whole onion in cavity of turkey and also brush with sauce.)