Turkey Loco Westerners sometimes choose to barbecue the Thanksgiving turkey, freeing the kitchen for other uses.
Lime juice adds tart flavor to the crisp, burnished skin.
About 4 limes, cut into halves About 4 teaspoons dry oregano Salt and freshly ground pepper to taste reserve turkey neck and giblets for other uses, if desired. Using poultry shears or a sharp, heavy knife, cut through turkey down length of backbone. Pull off and discard lumps of fat. Rinse turkey and pat dry. Evenly distribute 5 or 6 briquets on the coals, then set a foil drip pan on the grate between the coals.