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RED'S BARBECUED TURKEY
Take one 18-24 lb. tom turkey 3 Winesap apples 1 C. Ray
"Red" Gill's Spice 2 C. Ray "Red" Gill's Barbecue Sauce
(or your own mixture) 2 C. red wine 3 large onions 1 C.
pure honey Remove giblets from thawed turkey. Rub turkey
inside and out with spice mix. Make leak-proof wrap from
heavy aluminum foil. Slice one onion and one apple and lay
in foil wrap. Pour 1/4 cup of barbecue sauce over apples
and onions. Place turkey on top of this mixture. Slice remaining
onions and apples and place inside turkey. Pour 1 cup of
barbecue sauce in cavity of turkey and brush outside of
bird with remaining sauce. Fold foil over turkey, form a
tight seal, and place on grill. Close top of grill and cook
for about 4 hours over low to moderate heat. Before removing
from grill, punch a small hole in the top of the foil to
let out steam. Place pan under turkey and punch hole in
the bottom of the foil to allow juices to run out. Remove
turkey from foil and brush well with wine and honey mixture.
Place turkey directly on grill and cook over low heat for
another 2 hours, basting often with wine and honey mixture.
Serve on bed of long-grain wild rice, fresh mushrooms, corn
on the cob, and barbecued onions.
Serves a crowd.
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