Barbecued Turkey

Poultry
Looking at Cooking and Garden Jobs with Mildred Swift

We have never been successful in barbecuing a turkey that weighed over 8 pounds, unless we started the bird cooking in early morning and served late in the evening. Six to eight pounds is the ideal weight. Thaw the bird. Place in on the rod of the rotisserie of your barbecue pit that has coals and is pre-heated to a temperature of 250 degrees. Keep the heat at that temperature all through the roasting. The turkey should have been salted inside the cavity, but that’s all. The sauce you’re going to use is salty.

It is impossible to tell you how long to cook the bird. The bird is done when the leg joints gives readily as it is moved up and down After the bird has been turning and cooking for 30 minutes, start basting every minutes with this sauce:

  • 1 cup vinegar
  • 1/2 cup oil
  • 1/2 teaspoon salt

After the turkey has cooked for two hours or more, start basting, inside and out, with this sauce:

  • 1 cup Worcestershire sauce
  • 2 sticks butter or margarine
  • 1 cup vinegar
  • 1 cup water
  • 2 tablespoons paprika
  • 1 1/2 tablespoons salt

Mix and let come to a boil. Get you a good book to read, put the coffee pot on, and have a good time barbecuing your turkey. You’ll be glad you did. This turkey is a rare treat sliced and served cold the next day.






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