Barbecued Turkey

Rub the turkey inside and out with the butter mixture, working the mixture under the skin as far as possible without tearing the skin and on top of the skin. Do this the night before. Season the bird with lemon pepper. Just before placing the bird in the pit thinly slice 1 lemon and 1 medium onion. Insert the lemon and onion slices into the cavity. Run your pit up to 325F (grill level temperature) and hold using your favorite wood, (apple and oak are good). Place the bird breast down in the pit with the legs and thighs facing toward the hotter end. The cooking time will be the same as oven cooking the bird at 325 deg. Half way through the cooking time flip the bird over to breast side up. Be careful not to spill the juices out of the cavity. Remove the turkey after checking to be sure that it is done. Remove the onion and lemon slices and discard the slices. Tips: Use a pair of rubber coated cooking gloves for flipping the turkey or handling any heavy meat. Wrap the wings and the very end of the drum stick with aluminum foil. You can do a chicken exactly the same way (except cut the amount of the onions, lemon and butter sauce).