Barbecued Turkey

BARBECUED TURKEY

1 fresh turkey (12-14lbs)
1 syringe (12cc), available from vet or farm supply store
INJECTION SAUCE:
1/2c water
1T salt
1-1/2t garl ic juice OR garlic salt
1-1/2t Tabasco sauce
6T lemon juice
BASTING SAUCE:
1/2c butter
1/2 clove garlic
2t flour
1/3c water
3T lemon juice
1-1/2t sugar
1t salt
1/2t pepper
1/2t poultry seasoning
1/8t Tabasco sauce

Combine injection sauce ingredients; fill syringe and inject into all meaty portions of turkey until skin is tight. (Inject slowly, withdrawing needle gradually to allow maximum juice retention.) Cover turkey loosely; refrigerate several hours or overnight until time to grill. Place turkey on rotisserie or in shallow drip pan on top of grill. Use indirect heat method if cooking on a covered charcoal grill. Use low heat setting if cooking on a gas grill. While turkey cooks, prepare the basting sauce by melting butter in a saucepan. Add the garlic; cook, stirring for several minutes. Stir in flour; cook until bubbly. Remove from heat; add the remaining ingredients. Return to heat; cook until mixture thickens and boils. Brush on turkey about 15 minutes before removing from grill. Check for doneness after 2 hours by inserting meat thermometre in thickest part of thigh, next to body (not resting on bone). Turkey is done when thermometre registers between 180-185 degrees. Time is approximately 2-1/2 hours. Let stand 15 minutes before carving.