5 kg (12 - 14 lb) Turkey or large roasting chicken
350 ml (1 1/2c) Everything Maple BBQ sauce in regular, Yikes or Fury
Water
Method: Make a pocket between the skin and the flesh of the bird, by sliding your hand between the layers. I know it feels yucky, but the end result will be worth it! The deeper the pockets, the better. (Ain’t that the truth!) Fill the pockets with the Maple BBQ sauce. Cook on a vertical roaster if possible. (An empty soda can will work as well just fill with water first!) Pour the water in the bottom of the drip pan, and barbeque on the grill on low for 15 minutes per pound of meat. This may be cooked in the oven as well at 325E F. Mix the remaining sauce with the pan drippings, skimming off any unwanted fat. Allow the turkey to rest for 15 minutes, after all it’s been a hard day, and then carve the meat and place it back into the dripping pan. Allow the meat to warm thoroughly and serve.
