Remove turkey neck, giblets, and any large lumps of fat

Rinse and pat dry. Before cooking, squeeze 1 or 2 lime halves and rub over turkey and inside cavities; sprinkle with oregano, then lightly sprinkle with salt and pepper inside and out

Insert a meat thermometer into the thickest part of the thigh making sure it does not touch the bone. Barbecue turkey by indirect heat (see Salsa Sparerib recipe, previous page), placing turkey, breast up, on grill directly above drip pan

Cover barbecue and adjust dampers as necessary to maintain an even heat

Cook turkey until meat thermometer registers 185F or until meat near thighbone is no longer pink (cut to test)- about 3 hours

Every 30 minutes, squeeze 1 or 2 lime halves and rub over turkey. Transfer turkey to a platter and carve in the usual manner

Makes about 12 servings.