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This recipe calls for a covered barbecue and a deep-basted (or self- basting) turkey. Proper technique turns out a beautifully moist and tender bird, and a cool kitchen. Have turkey and glaze ingredients ready, and let Father do the barbecuing with help from the youngsters. Adapt timings and method to your own particular barbecue and be sure to maintain an even, suitably low heat.

Servings: A 10-pound turkey provides about 15 servings


Unstuffed self-basting turkey, about 10 to 12 pounds


Salt and pepper

Lemon juice or garlic salt, if desired

1/2 cup bottled

Russian dressing

1/2 cup plum jam or preserves

1/2 tsps. soya sauce

1/2 tsp. powdered ginger OR 1/2 tsp. grated fresh ginger


Thaw turkey. Free legs and tail from tucked position and remove neck and giblets. Rinse well in cold water and pat dry with paper towels. Draw skin over neck and hold in place by twisting wing tips behind back. Do not stuff. (If stuffing is desired, bake it separately in foil on the grill during the last hour of cooking.) Retuck legs and tail and brush turkey all over with oil. Sprinkle with pepper - season lightly with salt toward end of cooking. Insert meat thermometer into centre of the thickest portion of the thigh, not touching bone.

Prepare barbecue. Place a foil pan where it will catch drips. Light briquets and let them burn down to a grey ash. Prepare to replenish briquets with a few at each side, often enough to maintain an even, low heat. If barbecue has a thermometer, keep heat at a little over 300 and not above 350 F.

For gas barbecues, preheat for about 15 minutes and keep control at 300 to 350 F.

Place the unstuffed bird on oiled rack of grill and place over heat. Close lid and check as necessary to maintain heat. The bird can cook faster than in an oven - start checking done-ness after 1/2 hours. The turkey is cooked when the thermometer registers 180 to 185 F. Glaze at the end of cooking, and be sure to adjust temperature if the turkey seems to be cooking too fast. Otherwise it can be dry outside before it's done inside. If desired, baste ocasionally with oil, oil and lemon juice, or oil with a hint of garlic.

For the glaze, in a small saucepan combine dressing, jam, soya and ginger. Stir over heat until mixture boils, then stir while simmering for two minutes. Cool to room temperature. Let turkey rest 10 minutes on serving platter, then brush with glaze. Apply glaze in thin layers rather than one thick layer.

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