Ingredients
1 turkey (12 pounds)1 cup butter, cubed1/2 cup cider vinegar1/2 cup lemon juice1 tablespoon Worcestershire sauce1 tablespoon A.1. steak sauce1 teaspoon salt1 teaspoon pepper1 teaspoon Louisiana-style hot sauce
Preparation
Remove giblets from turkey (discard or save for another use). 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. Skewer turkey openings; tie drumsticks together.
Place turkey over drip pan; grill, covered, over indirect medium heat for 1 hour.
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 2/3 cup for serving.
Grill turkey 1-2 hours longer or until a thermometer reads 180°, basting frequently with remaining sauce. Cover and let stand for 15 minutes before carving. Serve with reserved sauce.
