Turkey Loco by Andy Rothbaum
Pairs Perfectly with KRIS Pinot Noir
Ingredients
1 turkey (10 to 12 lb.)
About 6-8 limes, cut into halves
About 4 teaspoons dried oregano
About 2 teaspoons chili powder
About 2 teaspoons cumin
Salt and pepper
Directions
- At the store, have turkey backbone sawed through lengthwise. Or at home, use spring-loaded poultry shears to cut through length of backbone. Lay turkey on its breast; pull open from back, pressing to flatten (some bones will crack). Pull off and discard lumps of fat.
- Rinse turkey and pat dry with towels. Squeeze and rub 1 or 2 lime halves over turkey; sprinkle with oregano, Chili powder, and cumin, then season lightly with salt and pepper.
- To barbecue with charcoal, use a barbecue (20 to 22 in. wide) with a lid. Mound and ignite 40 charcoal briquets on firegrate. When coals are spotted with gray ash, in about 20 minutes, push equal portions to opposite sides of firegrate. Place a foil or metal drip pan between coals and add water or beer to keep moisture. To each mound of coals, add 5 briquets now and every 30 minutes while cooking.
- Set grill in place. Lay bird, bones down, on grill over drip pan.
- For the first hour cover legs with aluminum foil, then remove. this will help with even cooking.
- Every 30 minutes squeeze fresh lime juice over turkey.
- Cook turkey until thermometer registers 160° at thickest part of breast at bone, about 1 1/2 - 2 hours. Start checking at 1 hour.
- Transfer turkey to a large platter. Keep warm and let stand 15 to 30 minutes, then carve. Accompany with remaining limes to add juice to taste.
Turkey Loco by Andy Rothbaum
Ingredients
1 turkey (10 to 12 lb.)
About 6-8 limes, cut into halves
About 4 teaspoons dried oregano
About 2 teaspoons chili powder
About 2 teaspoons cumin
Salt and pepper
Directions
- At the store, have turkey backbone sawed through lengthwise. Or at home, use spring-loaded poultry shears to cut through length of backbone. Lay turkey on its breast; pull open from back, pressing to flatten (some bones will crack). Pull off and discard lumps of fat.
- Rinse turkey and pat dry with towels. Squeeze and rub 1 or 2 lime halves over turkey; sprinkle with oregano, Chili powder, and cumin, then season lightly with salt and pepper.
- To barbecue with charcoal, use a barbecue (20 to 22 in. wide) with a lid. Mound and ignite 40 charcoal briquets on firegrate. When coals are spotted with gray ash, in about 20 minutes, push equal portions to opposite sides of firegrate. Place a foil or metal drip pan between coals and add water or beer to keep moisture. To each mound of coals, add 5 briquets now and every 30 minutes while cooking.
- Set grill in place. Lay bird, bones down, on grill over drip pan.
- For the first hour cover legs with aluminum foil, then remove. this will help with even cooking.
- Every 30 minutes squeeze fresh lime juice over turkey.
- Cook turkey until thermometer registers 160° at thickest part of breast at bone, about 1 1/2 - 2 hours. Start checking at 1 hour.
- Transfer turkey to a large platter. Keep warm and let stand 15 to 30 minutes, then carve. Accompany with remaining limes to add juice to taste.
Information
- Difficulty: Medium
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