Pull off and discard turkey skin.
Rinse turkey and pat dry.
Run a sharp knife along bone to cut meat free, lifting bone with your other hand as you cut.
Discard bone.
Cut meat into 1-inch chunks.
In a bowl, stir together oil, wine, jelly, lime peel, lime juice, and pepper; stir in meat.
Cover and refrigerate for at least 1 hour or until next day, stirring several times.
Lift meat from marinade and drain briefly
Thread meat equally on 4 metal skewers.
Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning as needed, until turkey is well browned on all sides and no longer pink in center; cut to test
Baste several times with marinade.