Method

Heat barbecue grill (or oven) to 350°F for grilling over indirect heat, with large water pan under unheated side.

Cut the turkey in half down the breastbone and rub the skin on both halves with oil.  Season with salt and pepper, then wrap with bacon slices.  (If the turkey is larger than 12 pounds, use bacon substitute such as 1/4-inch thick slices of pork fatback, as real bacon will burn in the time it takes to cook a large bird.)

Place the turkey halves, breast-side up, on grill rack over the water pan.  Grocery stores sell large aluminum roasting pans that are big enough for 2 turkey halves.  Close lid of barbecue and grill turkey for 2 1/2 - 3 hours, brushing with olive oil 2 or 3 times during the cooking process.

The turkey is done when a meat thermometer inserted into deepest portion of thigh reaches 170°F and the leg bone will turn and separate from meat.  Turkey should be golden brown.  Remove turkey from the grill and loosely tent with foil; temperature in bird will actually rise 10 degrees.  Let cool to room temperature.  Remove the turkey meat from the bones and loosely chop, shred, or slice.  Add salt and pepper to taste, and mix well.

Mix vinegar, crushed red pepper flakes, brown sugar, and water.  Add more water if vinegar mixture is too strong.  Sprinkle half of the sauce over the chopped turkey and stir gently.  Serve with large bread rolls or hamburger buns and the rest of the vinegar-pepper barbecue sauce.

Serves 8 - 10

Reprinted with Permission from ©Rick Browne, Grilling for All Seasons, by Rick Browne, published by Sellers Publishing

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