Recipe adapted from Martha Stewart
- 1 12-15lb turkey
- 2 cups Barbecue Sauce, plus more for serving (optional)
- 1 cup cider vinegar
- 1 teaspoon crushed red-pepper flakes
- 2 tablespoons light-brown sugar
- Rinse cavity of turkey with cool running water, and pat dry with paper towel.
- Place turkey, breast-side down, in a deep bowl or roasting pan.
- In a medium bowl, combine barbecue sauce, vinegar, red-pepper flakes, and sugar; pour over turkey. Let marinate, refrigerated, at least 8 hours or overnight.
- Light a charcoal fire, and let it burn until the coals have become white ash. Alternatively, heat one side of a gas grill set on medium-high.
- Brush the entire turkey with the marinade.
- Place turkey on the grill, breast-side up, near but not directly over the coals, or on the side of the gas grill that is not turned on.
- Cook turkey with the grill lid closed until the internal temperature in the thickest part of the leg and breast is 165 degrees, about 2-3 hours.
- Baste with the marinade every 30 to 45 minutes, rotating turkey a quarter turn each time. Add coals heated in a firestarter chimney as needed to maintain an even temperature.
- When the turkey is fully cooked, remove from the grill, and let sit for 15 minutes before carving. Serve with additional barbecue sauce.