1 (12 lb) WHOLE TURKEY
1 c unsalted butter, cubed
1/2 c cider vinegar
1/2 c freshly squeezed lemon juice
1 tbsp Worcestershire sauce
1 tbsp A.1. steak sauce
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp Louisiana-style hot sauce
Remove giblets from turkey (discard or save for another use).
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan in the center. Skewer turkey openings closed and tie drumsticks together.
When the grill temperature has reached about 350 degrees F, place turkey on the grill rack, directly over the drip pan. Grill, covered, over indirect medium heat for 1 hour.
Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally. Remove from the heat. Set aside and cover 2/3 cup for serving.
Continue to grill turkey 1-2 hours longer or until a meat thermometer reads 175 degrees F in the thigh, basting frequently with remaining sauce.
Cover turkey and let stand for 15 minutes before carving. Serve with reserved sauce.