Turkey Loco Recipe
Do not fear when you have to impress a crowd. This Turkey Loco recipe is a lifesaver. This Turkey Loco is so tasty that I cannot resist serving it as a Side Dish often. You will be ever grateful to the European people for sharing this addictive Turkey Loco recipe with the world!. I am certain both of us will concur that this Turkey Loco is simply scrumptious.
Ingredients
10 to 12-pound turkey, thawed if frozen
About 4 limes, cut into halves
About 4 teaspoons oregano leaves
Salt and pepper
Directions
Remove turkey neck and giblets; reserve for other uses, if desired.
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.
Before cooking, squeeze 1 or 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 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 bone) registers 185 F or until meat near thighbone is no longer pink (cut to test)1 1/2 to 2 hours.
Every 30 minutes, squeeze 1 or 2 lime halves and rub over turkey.
Transfer turkey to a platter.
To carve, cut off wings and slice breast.
Cut off legs and slice meat from thighs.
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.
Before cooking, squeeze 1 or 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 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 bone) registers 185 F or until meat near thighbone is no longer pink (cut to test)1 1/2 to 2 hours.
Every 30 minutes, squeeze 1 or 2 lime halves and rub over turkey.
Transfer turkey to a platter.
To carve, cut off wings and slice breast.
Cut off legs and slice meat from thighs.
