Rub body cavity of 20 pound turkey with mixture of 1/4 cup salt and 1/2 teaspoon Tabasco; rub neck cavity with mixture of 2 teaspoons salt and few drops of Tabasco. Place 2 apples quartered and 2 onions, quartered in body cavity. Fasten large opening with skewers and lace shut. Tie leg ends to tail. Fasten neck skin to back with skewers. Lift wing tip up and over back for natural brace when turned over. Brush with oil. Place bind in shallow pan and brown on both sides. Brush with little barbecue sauce.

Place cover over turkey leaving vent open and adjust dampen. Cook 15 minutes per pound or about 5 hours basting occasionally with turkey drippings. Let the bird rest in a warm place for 15 minutes before carving to make carving easier.

Roast smaller turkeys 20 minutes per pound. For 10 pound you will need 2 teaspoons salt and 1/4 teaspoon Tabasco for body cavity and 1 teaspoon salt and 2 drops Tabasco for neck cavity.