Ingredients
2 large onions, chopped2 garlic cloves, minced1/4 cup plus 2 tablespoons canola oil, divided2 cups ketchup1/2 cup water1/2 cup maple syrup1/4 cup cider vinegar1/4 cup molasses1/4 cup Dijon mustard1/4 cup Worcestershire sauce1 teaspoon celery seed1 teaspoon crushed red pepper flakes4 teaspoons pepper, divided1/2 teaspoon ground ginger1 turkey (12 to 14 pounds)1 tablespoon salt
Preparation
In a large saucepan, saute onions and garlic in 1/4 cup oil until tender. Stir in the ketchup, water, syrup, vinegar, molasses, mustard, Worcestershire sauce, celery seed, pepper flakes, 1 teaspoon pepper and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened. Set aside 1-1/2 cups for serving.
Remove giblets from turkey (discard or save for another use). Lightly oil the grill rack. Prepare grill for indirect heat, using a drip pan. Skewer turkey openings; tie drumsticks together. Rub remaining oil over skin of turkey. Sprinkle salt and remaining pepper over turkey and inside cavity.
Place turkey over drip pan, breast side up; grill, covered, over indirect medium heat 1 hour. Brush with some of the sauce mixture. Grill until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours longer, basting frequently with remaining sauce. Cover and let stand for 20 minutes before carving. Serve with reserved sauce.
