I don't remember where my sister found this recipe, but it quickly became a family favorite. From the zesty, flavorful sauce and crispy skin to the juicy and tender meat, it's the best Thanksgiving turkey I've ever tried. —Valerie Delano, Cascade, Montana
VERIFIED BY Taste of Home Test Kitchen
- 2 large onions, chopped
- 2 garlic cloves, minced
- 1/4 cup plus 2 tablespoons canola oil, divided
- 2 cups ketchup
- 1/2 cup water
- 1/2 cup maple syrup
- 1/4 cup cider vinegar
- 1/4 cup molasses
- 1/4 cup Dijon mustard
- 1/4 cup Worcestershire sauce
- 1 teaspoon celery seed
- 1 teaspoon crushed red pepper flakes
- 4 teaspoons pepper, divided
- 1/2 teaspoon ground ginger
- 1 turkey (12 to 14 pounds)
- 1 tablespoon salt
- In a large saucepan, saute onions and garlic in 1/4 cup oil until tender. Stir in the ketchup, water, syrup, vinegar, molasses, mustard, Worcestershire sauce, celery seed, pepper flakes, 1 teaspoon pepper and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened. Set aside 1-1/2 cups for serving.
- Remove giblets from turkey (discard or save for another use). Lightly oil the grill rack. Prepare grill for indirect heat, using a drip pan. Skewer turkey openings; tie drumsticks together. Rub remaining oil over skin of turkey. Sprinkle salt and remaining pepper over turkey and inside cavity.
- Place turkey over drip pan; grill, covered, over indirect medium heat for 1 hour. Brush with some of the sauce mixture. Grill 1-1/2 to 2 hours longer or until a thermometer reads 180°, basting frequently with remaining sauce. Cover and let stand for 20 minutes before carving. Serve with reserved sauce. Yield: 12 servings (1-1/2 cups sauce).
Originally published as Barbecued Turkey in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p122