For the herb rub:
- 1 tablespoon rubbed sage
- 1 tablespoon kosher salt
- 2 tablespoons dried orange peel
- 1/2 teaspoon freshly ground pepper
For the turkey:
- 1 12-pound oven-ready turkey
- 2 small oranges
- 12 whole cloves
- 6 cloves garlic
- 1 bunch fresh sage, tied with butcher s string
To make the herb rub, mix together all rub ingredients; set aside.
Rinse turkey and pat dry. Insert 6 whole cloves into each orange. Pierce each orange several times with a knife. Put oranges, garlic, and fresh sage bunch into turkey cavity. Turn wings back to hold neck skin in place. Return legs to tucked position. Rub entire outside surface of turkey with herb mixture, pressing it into the skin surface.
Grilling directions: Set your grill up for slow cooking (coals on the sides and a drip pan in the center). Place turkey, breast side up, in a roast holder set inside a large heavy-gauge foil pan. Place in center of cooking grate.
Oven directions: Preheat oven to 325∞. Place turkey on a rack, breast side up, in a roasting pan. Place in center of oven.
Cook 11 to 13 minutes per pound to an internal temperature of 180 F in the thigh and 170 F in the breast (about 2-1/4 hours for a 12-pound turkey). Cover wings and/or drumsticks with heavy-duty aluminum foil if they brown too quickly. Remove turkey from grill/oven and let stand 15 minutes before carving.
Makes 12 to 14 servings.