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1
Remove turkey neck and giblets; discard large lumps of fat.
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2
With poultry shears or a knife, split turkey lengthwise along one side of backbone.
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3
Pull turkey open; place, skin side up, on a flat surface and press firmly, cracking breastbone slightly, until bird lies reasonably flat.
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4
Rinse and pat dry.
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5
(At this point, you may cover and refrigerate until next day).
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6
Before cooking, squeeze 1 to 2 lime halves and rub over turkey; sprinkle with oregano, then lightly sprinkle with salt and pepper.
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7
Barbecue turkey by indirect heat placing turkey, skin side up, on a lightly greased grill directly above drip pan.
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8
Cover barbecue and adjust dampers as necessary to maintain an even heat.
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9
Cook turkey until a meat thermometer inserted in thickest part of thigh (not touching the bone), registers 185u00b0F or until meat near thighbone is no longer pink; cut to test (1 1/-2 hours).
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10
Every 30 minutes, squeeze 1 to 2 lime halves and rub over turkey.
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11
Transfer turkey to platter.
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12
To carve, cut off wings and slice breast.
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13
Cut off legs and slice meat from thighs.
