1 lg. turkey
2 c. warm water
1/2 c. salt
2 c. lemon juice
1/2 sm. bottle Tabasco sauce
2-3 tbsp. garlic juice
Liquid smoke to taste

Dissolve salt in warm water. Add remaining ingredients. Using a large syringe, inject sauce into bird using 1/4 cup sauce in each breast and each thigh. Also inject sauce into wings and back. Place turkey, covered, in the refrigerator for 24 hours or overnight.

Roast bird in Weber or other barbecue grill. Make a foil pan to catch drippings and place beneath turkey. Add charcoal as needed. Barbecue sauce enough for 2 (14-16 pound) birds.