Turkey Loco

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 12
    lbs whole turkey, thawed
  • 4
    limes, halved
  • 4
    teaspoons oregano
  • salt and pepper
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DIRECTIONS

  • Remove turkey neck and giblets; discard large lumps of fat.
  • With poultry shears or a knife, split turkey lengthwise along one side of backbone.
  • Pull turkey open; place, skin side up, on a flat surface and press firmly, cracking breastbone slightly, until bird lies reasonably flat.
  • Rinse and pat dry.
  • (At this point, you may cover and refrigerate until next day).
  • Before cooking, squeeze 1 to 2 lime halves and rub over turkey; sprinkle with oregano, then lightly sprinkle with salt and pepper.
  • Barbecue turkey by indirect heat placing turkey, skin side up, on a lightly greased grill directly above drip pan.
  • Cover barbecue and adjust dampers as necessary to maintain an even heat.
  • Cook turkey until a meat thermometer inserted in thickest part of thigh (not touching the bone), registers 185ºF or until meat near thighbone is no longer pink; cut to test (1 1/-2 hours).
  • Every 30 minutes, squeeze 1 to 2 lime halves and rub over turkey.
  • Transfer turkey to platter.
  • To carve, cut off wings and slice breast.
  • Cut off legs and slice meat from thighs.
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