Cut turkey into 4 equal pieces and pound with a meat tenderizer until about a 1/4 inch thick. Then combine the remaining ingredients in a mortar and pestle and grind to a paste (you could probably use a small food processor as well). Rub the paste on both sides of all the pieces and let sit for about 20 minutes. Heat one side of your BBQ until the internal temperature is over 400F and preferably between 500F and 600F. Place the turkey on the side that does not have the flame (indirect heat method). Flip the turkey after 5-8 minutes depending on the heat of the BBQ. Make sure you move the pieces around if you have some closer to the flame side or the BBQ has some hot spots. Check to see if the meat is ready after 8-10 minutes by taking a small slice into the side. The meat should be white throughout. Try not to over cook as the more juice left in the turkey, the better the flavour.