Instructions

1. Turn on grill using indirect heating method. (See Indirect heating method for grilling  for more info.)
2. Preheat burners for 10–15 minutes, or until temperature reaches 325F.
3. In small bowl, mix melted butter with rosemary.
4. Place rack in large aluminum pan.
5. Remove giblets and neck from turkey and place in bottom of aluminum pan. Discard liver.
6. Place turkey breast-side down on rack.  Pat skin dry with paper towels.
7. Stuff turkey’s cavity with orange or clementine halves and extra rosemary sprigs.
8. Brush turkey with half of melted rosemary butter.
9. Sprinkle salt and pepper generously inside and outside of cavity and on top and sides.
10. Place turkey in center of grill., making sure that turkey is not sitting directly over burner.  
11. Close lid and grill for 2  hours, then turn turkey over, breast-side up, and baste with remaining rosemary butter.
12. Continue to cook until temperature of turkey thigh reaches 180F (the breast should be 165F).  Check temperature with thermometer and do not remove before it reaches this temperature.
13. Check heat on grill frequently and keep it at steady 325F.
14. Remove turkey to cutting board, and allow to rest uncovered for 15–20 minutes before carving.
15. Carve and serve.