• 8servings
  • 3minutes

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Nutrition Info . . .

VitaminsC, D

Ingredients Jump to Instructions ↓

  1. 1 (12 pound) whole turkey

  2. 1 Cup unsalted butter, cubed

  3. 1/2 Cup cider vinegar

  4. 1/2 Cup freshly squeezed lemon juice

  5. 1 Tablespoon Worcestershire sauce

  6. 1 Tablespoon A. 1. steak sauce

  7. 1 Teaspoon kosher salt

  8. 1 Teaspoon freshly ground black pepper

  9. 1 Teaspoon Louisiana-style hot sauce

Instructions Jump to Ingredients ↑

  1. Remove giblets from turkey (discard or save for another use).

  2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan in the center. Skewer turkey openings closed.

  3. When the grill temperature has reached about 350° F, place turkey on the grill rack, directly over the drip pan. Grill, covered, over indirect medium heat for 1 hour.

  4. Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally. Remove from the heat. Set aside and cover 2/3 cup for serving.

  5. Continue to grill turkey 1 hour-2 hours longer or until a meat thermometer reads 175° F in the thigh, basting frequently with remaining sauce.

  6. Cover turkey and let stand for 15 minutes before carving. Serve with reserved sauce.


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