Ingredients

1 cup (250 mL) jellied cranberry sauce
1/2 cup (125 mL) orange juice
3 tbsp (45 mL) finely chopped rosemary
2 tbsp (30 mL) Dijon mustard
1 tbsp (15 mL) Worcestershire sauce
2 cloves garlic, minced
12 lb (6 kg) fresh or thawed frozen turkey
1/4 cup (50 mL) melted butter or vegetable oil
2 tsp (10 mL) each salt and pepper

Preparation

Combine jellied cranberry sauce with orange juice in a
small saucepan. Stir in rosemary, mustard,
Worcestershire sauce and garlic. Bring to a boil.
Reserve.

Place a drip pan below the grate of the barbecue.
Preheat barbecue on high heat for 10 minutes.

Remove giblets and neck from inside of turkey and rinse
inside and out with cold running water. Pat dry with
paper towel. Brush all over with melted butter and
sprinkle evenly with salt and pepper. Bend wings under
turkey and truss legs together with cooking twine.

Reduce heat on barbecue according to manufacturer's
instructions to create indirect heat (on most barbecues
this will mean turning off one side or the front burner
on the barbecue and cooking on the cooler area). Turn
temperature of burner(s) that remain on to high or to a
setting that maintains an internal barbecue temperature
of approximately 300F (150C) when the lid is closed.
Place unstuffed turkey, breast-up, on the greased
cooking grate over drip pan. Close lid and cook for 1
hour. Brush cranberry mixture evenly all over turkey. Turn turkey 90 degrees. Continue cooking, basting
occasionally and rotating 90 degrees every hour, until
internal temperature of the body near the inner leg is
180F (77C) and breast temperature is 170F (82C) on an
instant-read meat thermometer. Overall cooking time
should be about 3-1/2 to 4 hours. Remove turkey from
grill by sliding it onto a rimmed baking sheet using
oven mitts or heavy-duty metal spatulas. Let stand for
20 minutes before carving. Makes 12 hearty servings.

Tip: Remove grease from drip pan and use remaining
juices to make gravy.