Turkey Loco Recipes

TURKEY LOCO

Steps:

• Remove turkey neck and giblets; discard large lumps of fat.
• 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, squeeze 1 to 2 lime halves and rub over turkey; sprinkle with oregano, then lightly sprinkle with salt and pepper.
• Barbecue turkey by indirect heat placing turkey, skin side up, on a lightly greased 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 thickest part of thigh (not touching the bone), registers 185ºF or until meat near thighbone is no longer pink; cut to test (1 1/-2 hours).
• Every 30 minutes, squeeze 1 to 2 lime halves and rub over turkey.
• Transfer turkey to platter.
• To carve, cut off wings and slice breast.
• Cut off legs and slice meat from thighs.

TURKEY LOCO BURGERS WITH CHUNKY GUACAMOLE

Steps:

• In a bowl, combine the turkey and the next 7 ingredients.
• Form mixture into 4 patties and grill over medium-high heat for 6 minutes on each side.
• While the burgers are cooking, mash the avocados with the onion, chile pepper, salt, and tomato-leave it chunky.
• Place each burger on a bun and pile it with chunky guacamole and a piece of romaine.