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1/2 cup water
1 tablespoon salt
1-1/2 teaspoons garlic juice or garlic salt
1-1/2 teaspoons hot pepper sauce
6 tablespoons lemon juice
1/2 cup butter or margarine
1/2 garlic clove
2 teaspoons all-purpose flour
1/3 cup water
3 tablespoons lemon juice
1-1/2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon poultry seasoning
1/8 teaspoon hot pepper sauce
Combine injection sauce ingredients; fill syringe and inject into all meaty portions of turkey until skin is tight. (Inject slowly, withdrawing needle gradually to allow maximum juice retention.) Cover turkey loosely; refrigerate for several hours or overnight until time to grill. Place turkey on rotisserie or in shallow drip pan on top of grill. Use indirect heat method if cooking on a covered charcoal grill. Use low heat setting if cooking on a gas grill. While turkey cooks, prepare the basting sauce. Melt butter in a saucepan. Add garlic; cook and stir for several minutes. Stir in flour; cook until bubbly. Remove from heat; add the remaining ingredients. Return to heat; cook until the mixture thickens and boils. Brush on the turkey about 15 minutes before removing from grill. Check for doneness after 2 hours by inserting meat thermometer in thickest part of thigh, next to body (not resting on bone). Turkey is done when thermometer registers between 180 and 185 degrees. Let turkey stand for 15 minutes before carving.