1 fresh turkey (12-14 lb.)
1 syringe (12 cc) available from veterinarian or farm supply store

INJECTION SAUCE:

1/2 c. water
1 tbsp. salt
1 1/2 tsp. garlic juice or garlic salt
1 1/2 tsp. Tabasco sauce
6 tbsp. lemon juice

BASTING SAUCE:

1/2 c. butter
1/2 clove garlic
2 tsp. flour
1/3 c. water
3 tbsp. lemon juice
1 1/2 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
1/8 tsp. Tabasco sauce

Garlic juice can be found in the seasonings section of many supermarkets. Combine injection sauce ingredients; fill syringe and inject into all meaty portions of turkey until skin is tight. (Inject slowly, withdrawing needle gradually to allow maximum juice retention.) Cover turkey loosely; refrigerate for several hours or overnight until time to grill. Place turkey on rotisserie or in shallow drip pan on top of grill. Use indirect heat method if cooking on a covered charcoal grill. Use low heat setting if cooking on a gas grill.

While turkey cooks, prepare the basting sauce by melting butter in saucepan. Add the garlic; cook, stirring for several minutes. Stir in flour; cook until bubbly. Remove from heat; add the remaining ingredients. Return to heat; cook until mixture thickens and boils. Brush on turkey about 15 minutes before removing from grill.

Check for doneness after 2 hours by inserting meat thermometer in thickest part of thigh, next to body (not resting on bone). Turkey is done when thermometer registers between 180 degrees and 185 degrees. (Test turkey, about 11 pounds, was done in 2 1/2 hours. Time will vary with grill.) Let turkey stand for 15 minutes before carving. Yield: 20 servings.