- 2 large onions, finely chopped
- 2 large sweet green peppers, membranes removed and seeded, finely chopped
- 3 or 4 cloves garlic, minced
- 3 tablespoons [45 mL] spiced sauce for chicken wings and more
- 2 tablespoons [30 mL] hot mustard
- 2 teaspoons [10 mL] vinegar
- 1 [12 to 14-pound / 5.5 to 6.3-kg] turkey
- 1 small sweet green pepper, membranes removed and seeded, into 1-inch [2.5-cm] squares each
- 1 [18-ounce / 512-mL] bottle taco sauce and dip
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- Mix together finely chopped onions and sweet green peppers, minced garlic, spiced sauce for chicken wings and more, hot mustard and vinegar.
- Cover and refrigerate mixture overnight.
- On the next day, preheat barbecue to medium-high intensity.
- Cut 4 to 5 slits, of approximately the size of an index finger, into turkey breast, cutting each slit down to the bone.
- Fill slits with chopped onion mixture.
- Using sweet green pepper squares, close openings slipping sweet green pepper pieces underneath the skin sto seal in onion mixture while barbecuing.
- Inject turkey's breast with taco sauce and dip.
- Pulling, fold neck'skin underneath the turkey; secure the skin using metal skewers.
- If possible, tie ends of legs near the opening of the cavity; if not tie them to the tail.
- Fold ends of wings under the turkey.
- Arrange hot charcoals all around an al foil dish, placed to recuperate cooking juices.
- Transfer turkey, breast side up onto hot barbecue rack, over al foil dish.
- Close barbecue cover.
- Barbecue turkey for approximately 3 to 3 1/2 hours, until a meat thermometer inserted into the thickest part of the thighs registers 182°F [82°C], add more charcoals if needed to keep the degree of temperature.
- Remove turkey from barbecue and cover turkey with al foil.
- Leave turkey to rest for 15 to 20 minutes before carving.
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