Barbecuing the Thanksgiving turkey freesthe kitchen for other uses. To make turkey loco, a popular Mexicantechnique for barbecuing chicken is used — the bird is splitand butterflied to cook more quickly. Lime juice adds tart flavorto the crisp, burnished skin.
Recipe: Turkey Loco
1 (10 to 12-pound) turkeyAbout 4 limes, cut into halvesAbout 4 teaspoons dry oreganoSalt and freshly ground pepper to taste
reserve turkey neck and giblets for otheruses, if desired. Using poultry shears or a sharp, heavy knife,cut through turkey down length of backbone. Pull turkey openand lay it on a flat surface, breast down; press to flatten (someribs will crack). Pull off and discard lumps of fat. Rinse turkeyand pat dry. (At this point, you may cover and refrigerate untilnext day.)
Prepare barbecue for indirect grilling:Ignite about 50 charcoal briquets in a barbecue with a lid. Whenthe coals are covered with gray ash (after 30 to 40 minutes),push an equal number to opposite sides of the grate or arrangethem around the grate’s perimeter. Evenly distribute 5 or 6 briquetson the coals, then set a foil drip pan on the grate between thecoals. Place grill 4 to 6-inches above the coals.
Lay flattened bird, breast up, on grillabove drip pan. Squeeze and rub 1 or 2 lime halves over turkey;sprinkle with oregano, then sprinkle lightly with salt and pepper.Cover barbecue and adjust vents as needed to maintain an evenheat. Every 30 minutes, squeeze and rub 1 or 2 more lime halvesover turkey and add 5 or 6 more briquets to each side of coalsevery 30 minutes to maintain a constant temperature.
Cook turkey until meat thermometer insertedin thickest part of breast (not touching bone) registers 170°F(80°C), about 1 1/2 to 2 hours.
Transfer turkey to a platter. To carve,cut off wings and slice breast; cut off legs and slice meat fromthighs.
Makes 12 to 16 servings.
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