|Turkey||12 Pound, thawed if frozen|
|Limes||4 , cut into halves|
|Oregano leaves||4 Teaspoon|
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.
Serving size: Complete recipe
Calories 8419 Calories from Fat 3649
% Daily Value*
Total Fat 405 g622.5%
Saturated Fat 114.3 g571.7%
Trans Fat 0 g
Cholesterol 3918.9 mg1306.3%
Sodium 4106.8 mg171.1%
Total Carbohydrates 12 g4.1%
Dietary Fiber 3.5 g13.8%
Sugars 1.9 g
Protein 1114 g2228.5%
Vitamin A 15.1% Vitamin C 57.1%
Calcium 85.9% Iron 391.6%
*Based on a 2000 Calorie diet