turkey loco

How To Make turkey loco

• 1

  Remove turkey neck and giblets; discard large lumps of fat. With poultry shears or a knife, split turkey lengthwise along one side of backbone.
• 2

  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).
• 3

  Before cooking, squeeze 1 to 2 lime halves and rub over turkey; sprinkle with oregano, then lightly sprinkle with salt and pepper.
• 4

  Barbecue turkey by indirect heat placing turkey, skin side up, on a lightly greased grill directly above drip pan.
• 5

  Cover barbecue and adjust dampers as necessary to maintain an even heat.
• 6

  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).
• 7

  Every 30 minutes, squeeze 1 to 2 lime halves and rub over turkey.
• 8

  Transfer turkey to platter.
• 9

  To carve, cut off wings and slice breast. Cut off legs and slice meat from thighs.
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