Butterflied Wild Turkey with Lime and Oregano Recipe

Outdoor grilling is fast-approaching and hopefully you've bagged a wild turkey that needs to hit the fire. Here's a simple recipe for a warm-weather cookout.

Butterflied Wild Turkey with Lime and Oregano Recipe

Photo: wakila (iStock)

  • 1 wild turkey, plucked
  • 4 limes, cut into halves
  • 4 teaspoons oregano leaves
  • Salt, pepper  

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. At this point, you may cover and refrigerate until next day. Before cooking, rub juice from one or two lime halves 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 the breast registers 170 degrees, about 1-1/2 to 2 hours. Every 30 minutes, squeeze one or two lime halves and rub over turkey.


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This recipe was originally published by Bass Pro Shops.


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