- 1 (12 pound) turkey
- 4 1/2 teaspoons salt
- 2 teaspoons pepper
- 3 garlic cloves, minced
- 1 1/2 cups white vinegar
- 1 cup olive oil
- 4 medium tomatoes, seeded and chopped
- 4 medium green peppers, seeded and chopped
- 1/2 cup minced fresh parsley
- 2 pounds thinly sliced smoked ham
- 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 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. Coat grill rack with nonstick cooking spray before starting the grill.
- Grill turkey, covered, over indirect medium heat for 2 to 2-1/2 hours or until a meat thermometer reads 180 degrees F, 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.