BASTING SAUCE:

1/2 cup salad oil
1/2 cup lemon juice
1/2 cup wine vinegar
1/4 cup soy sauce

Combine all ingredients and add herbs to suit yourself. keep in covered jar in refrigerator.

GLAZE:

3/4 cup maple syrup
1/2 cup dry white wine
1/2 cup Dijon mustard
2 tbsp. butter

Combine all ingredients in saucepan over medium heat, whisk until smooth. after cooling, keep in covered jar in refrigerator.

BEER SAUCE:

2 cans beer (I use Old Milwaukee)
2 medium onion, chopped
6 cloves garlic, minced

PREPARING THE TURKEY:

Most recipes for barbecued turkey first start out giving instructions for brining. Store bought turkeys such as Butterball are brined. After turkey is thawed, remove giblets and nick from the body. Rinse turkey in fresh water and pat dry with paper towels. Turn the wings back and return legs to tucked position if untucked. Do Not Stuff. Lightly oil the whole turkey inside and out (olive oil recommended), and season. I use Badia complete seasoning. Using the string lifter provided, secure turkey and place on a flat pan. Cover with Saran or plastic wrap and refrigerate overnight.

COOKING:

Before turning on the grill, lift grates and place a drip pan (10x13x2-inches) at the center and directly on the flavorizer bars, ceramic tile or rock. Pour 2 cans of beer, chopped onions and minced garlic into drip pan and stir. Replace cooking grates. Prepare grill for indirect cooking according to owner’s guide for grill. Turn temperature down to medium or to a setting that maintains approximately 350°F. Position smoke pan at one end and fill with hickory or apple chips. When finished smoking refill with chips. Smoke for about 1 hour.

Insert thermometer into thickest part of breast. Position turkey on grill above the drip pan and close the lid. Every 30 minutes brush turkey with basting sauce. When thermometer is around 160°F, baste with glaze mixture every 10 minutes until temperature reaches 180°F. Remove turkey from grill and let stand for 15 minutes before carving.

Submitted by: Ken Barger