Ingredients
1 whole turkey (12 pounds)4-1/2 teaspoons salt2 teaspoons pepper3 garlic cloves, minced1-1/2 cups white vinegar1 cup olive oil4 medium tomatoes, seeded and chopped4 medium green peppers, seeded and chopped1/2 cup minced fresh parsley2 pounds smoked ham, thinly sliced
Preparation
Remove giblets from turkey and discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Place in a roasting pan. Combine the salt, pepper and garlic; rub over turkey.
In a large bowl, combine the vinegar, oil, tomatoes, peppers and parsley. Pour over turkey and into cavity. Squeeze out as much air as possible from bag; seal and turn to coat. Refrigerate for 12-24 hours, turning several times.
Drain and discard marinade. Skewer turkey openings; tie drumsticks together. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Place turkey over drip pan and grill, covered, over indirect medium heat for 2 to 2-1/2 hours or until a thermometer reads 180°, tenting turkey with foil after about 1 hour.
Let stand for 20 minutes before slicing. Meanwhile, warm the ham. Layer turkey and ham slices on a serving platter.
