Remove turkey neck, giblets, and any large lumps
of fat
Rinse and pat dry.
Before cooking, squeeze 1 or 2 lime halves and rub over
turkey and inside cavities; sprinkle with oregano, then
lightly sprinkle with salt and pepper inside and out
Insert a meat thermometer into the thickest part of the
thigh making sure it does not touch the bone.
Barbecue turkey by indirect heat (see Salsa Sparerib
recipe, previous page), placing turkey, breast up, on grill
directly above drip pan
Cover barbecue and adjust
dampers as necessary to maintain an even heat
Cook
turkey until meat thermometer registers 185F or until
meat near thighbone is no longer pink (cut to test)-
about 3 hours
Every 30 minutes, squeeze 1 or 2 lime
halves and rub over turkey.
Transfer turkey to a platter and carve in the usual
manner
