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Barbecued Wild Turkey
1 wild turkey
1 cup Dijon mustard
1/3 cup white wine vinegar
12 ounces flat beer
6 garlic cloves -- minced
1 small onion -- finely diced
1/4 cup brown sugar
1 tablespoon dried tarragon flakes
1/2 teaspoon coarse salt
Split turkey along the breastbone and through the back into halves.
Combine mustard with remaining ingredients to make marinade. Place turkey halves in a non-reactive container and pour marinade over. Cover and refrigerate for 6 to 12 hours, turning occasionally.
Remove turkey and discard marinade. Allow to air dry for 20 minutes before placing on the barbecue. Cook to your taste. Allow to rest for 15 minutes before carving.
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