2nd turkey? No problem, Sinaloa grilled street turkey

long story, but ended up with a second bird so marinated one in @The Cen-Tex Smoker citrus achiote marinade http://eggheadforum.com/discussion/1188884/achiote-citrus-marinated-chicken-with-tomatillo-salsa

I had to scale up for a turkey and didn't add enough achiote (ran a wee bit short), so the color wasn't quite as deep.  I spatched the turkey then separated the legs and thighs from the breast and wings.  I added a package of three legs as well.  The marinade didn't penetrate into the breast too much, but all of the dark meat is money.

I roasted this at 325 raised for a while and then cranked up the heat to 425 as it neared the finish line to crisp the skin.  I made the tomatillo salsa in his post and it's fantastic - I used dried guajillo, ancho, arbol and chipotle.  Lots of heat, so maybe dial down the dried chipotles next time.