Mesquite Barbequed Turkey!!

Instructions:

This has gotten to be one of our favorites for special occasions. I like it too because my husband helps with this one.

We bought a new blade for our Bow Saw to cut the turkey in half, and keep it for cutting meat only. For a smaller Turkey you could just cut it with a sharp butcher knife.

A few days before we are planning on cooking the turkey, I put the turkey into the refrigerator to thaw slowly. We cut the turkey the same day as we cook it.

Prepare the grill. We have a barrel type grill with a lid. Use Mesquite charcoal briquettes. Light and let the coals get hot while cutting the turkey.

Turkey Preparation: Before cutting the turkey, clean the blade well with rubbing alcohol and hot soapy water.

Place the turkey, breast side up, on a large cutting board. Cut the turkey in half straight down the breast bone with the bow saw. When the turkey is completely cut, wash it thoroughly. Rub salt, pepper and garlic powder on the turkey and let it sit for a few minutes until grill is ready.

When the grill is hot and all the charcoal briquettes are glowing, place both halves on the turkey on the grill and cover. (NOTE: my husband has found that the turkey cooks better if the lids is left off just a crack. This increases the air flow and keeps the coals hot. Keep as much smoke in the grill though to enhance the flavor.) Check every 15 minutes or so. Turn the turkey over when the turkey is done on the first side. Continue to cook when the turkey is browned and meat is cooked when you cut into it. The total cooking time for a 25 pound turkey is between an hour and an hour and a half.

This is fast and delicious!

You may never have an oven baked turkey again!