Turkey (makes 12-14 servings)

One 12-14 lbs (5 – 6 kg) turkey

(When the weather allows, I like to cook the turkey outdoors on the gas grill).

For the rub

  • 2 T granulated orange peel*
  • 1 T dried sage
  • 1 T salt
  • 1/2 t freshly ground black pepper
  • 1 T olive oil

*Wash and dry the orange. Peel it and put the thin strips on a parchment-lined baking sheet and dry in 200 F/100 C for about 30 minutes or until the peel starts to curl and harden. Remove from the oven and let the orange strips cool completely. Can be kept in an airtight container in the refrigerator for up to 3 months.

To make the rub: In a small bowl combine the rub ingredients and set aside.

Stuffing

  • 2 small oranges, washed and dried
  • 12 whole cloves
  • 6 medium garlic cloves, crushed
  • 1 bunch fresh sage, tied with cotton string

Remove the neck and giblets from the turkey cavity and set aside. Rinse the turkey, inside and out, under cold water and pat dry with paper towels.

Pierce each orange six times with a knife and insert six whole cloves in each one. Put the clove-studded oranges, garlic and sage inside the turkey cavity. Truss the turkey with cotton string.

Rub the entire exterior turkey with the rub mixture, pressing it into the skin.

On the grill:

Place the turkey in a disposable foil roasting pan (make sure it fits on your grill), and cook on medium heat, approximately 15 minutes per pound, about 3 – 3 1/2 hours.

In the oven:

Set the rack at the lowest position and preheat the oven to 325 F/160C

Roast the turkey about 3 – 3 1/2 hours. Remove it from the oven or grill when ready, (an internal food thermometer should show at least 165 F/ 80 C at the innermost past of the thigh and wing and the thickest part of the breast), and cover it loosely with aluminum foil and let it rest 30 minutes before carving.

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