PERU - Barbecued Turkey (Spit Roasting)

[Olga Drozd]

PERUVIAN BARBECUED TURKEY:

1 (10 pound) turkey
2 cloves garlic, minced
2 teaspoons salt
3/4 teaspoon freshly ground black pepper

1 teaspoon hickory smoked salt
1 teaspoon crumbled oregano
1/2 teaspoon ground cumin seed
1/4 pound butter, softened (1 stick)

Clean, wash, and dry the turkey.  Loosen the skin of the breast very carefully, forming a pocket.  Rub turkey inside and out with garlic, salt, and pepper.

Blend hickory salt, oregano, and cumin into butter.  Spread half the mixture in the breast pocket; pat skin in place.  Cover and chill 3 hours.

Truss the turkey, and fasten securely on the spit with a drip pan underneath.  Cook 2 1/4 hours, brushing frequently with remaining butter mixture.

The turkey is ready to eat when the thick part of the inner thigh registers 185º degrees F. Remove the turkey from the grill and let it stand for 15 minutes before carving. Serves 10-12.