Juice of 1 lemon
1 teaspoon red pepper
1 teaspoon black pepper
2 teaspoons prepared mustard
1 or 2 cloves garlic, pressed
1/2 teaspoon sugar
1/2 teaspoon salt
2 teaspoons flour
White wine vinegar
1 cup margarine, melted
1 (12 to 16 pound) turkey

In a one-cup measuring cup combine first 8 ingredients. Fill to the 1 cup mark with wine vinegar. Mix well by shaking in a jar. Add marinade to the melted margarine and cook until thickened. Place turkey on charcoal grill, adding several hickory chips that have been soaked in water to the fire. Cook turkey for 1 hour; then begin basting frequently with the marinade, being sure to saturate the cavity. Cook over medium fire until a meat thermometer registers ALMOST done (between 4 1/2 to 5 1/2 hours for this size turkey). Take off fire and let sit at least 15 minutes before serving.

The turkey can be marinated overnight, but cover it with a foil tent for the first hour of cooking so that it will not get too brown.