1 wild turkey, plucked
4 limes, cut into halves
4 teaspoons oregano leaves
Salt, pepper

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. (At this point, you may cover and refrigerate until next day.) Before cooking, rub juice from 1 or 2 lime halves 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 the breast registers 170 degrees, about 1-1/2 to 2 hours. Every 30 minutes, squeeze 1 or 2 lime halves and rub over turkey.



Al