Barbecue Turkey

A turkey
1 med onion, chopped fine
4 pods garlic, chopped fine
1/2 bell pepper, chopped fine
Salt and pepper

Cut turkey in half as you would a chicken for barbecuing. Cut slits in legs, thighs and breast as deep as possible and stuff onions, garlic, bell pepper, salt and pepper into slits. Also, rub outside of turkey with salt and pepper. Wrap the turkey halves in two sheets of extra heavy duty aluminum foil and place the turkey in the refrigerator for one or two days prior to cooking.

For a 10-15 lb turkey, keep halves in the foil and cook for two hours on the barbecue pit, turning every 15 minutes. After two hours, remove the turkey from the foil and put it back on the pit, saving the broth inside the foil for the initial basting of the turkeys.

When the turkey is removed from the foil it may break in two, but that is not unusual. Continue cooking and turning every 15 minutes. Begin using the barbecue sauce for basting. Use only the oil on top at first. After all of the oil is used, put the thick sauce on the turkey. Turkey may seem to be burning but it will do this. Cook out of foil about 1-1/2 hours. (For a 16-25 lb turkey, add 1/2 hour cooking time in foil and 1/2-1 hour cooking time out of foil.)

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Cajun Country -- New Iberia, Louisiana