2 large disposable aluminum foil pan
1 (12 to 14 pound) whole turkey
2 Tbsp. Olive oil
salt and pepper to taste
1 orange, cut into quarters
6 sprigs thyme
1 Honey Orange Glaze (recipe follows)
RUB turkey with oil; season with salt and pepper to taste. Place orange and thyme into cavity. Tie legs together and tuck wing tips underneath. Place turkey on rack in doubled foil pan. Set on grill.
GRILL turkey, covered, over indirect medium heat (325°F) for 11 to 14 minutes per pound or until meat thermometer inserted into turkey thigh reaches 180°F. Baste turkey with some of the Honey Orange Glaze during last 30 min. of cooking. Reserve remaining glaze.
REMOVE turkey to platter. Discard orange and thyme from cavity. Loosely tent with foil and let rest 15 min. before carving. Heat remaining Honey Orange Glaze and serve with turkey.
HONEY ORANGE GLAZE: COMBINE 1 cup orange marmalade and 1/2 cup FRENCH'S® Honey Mustard in saucepan. Simmer and stir until glaze is blended. Makes about 1 1/2 cups. Conventional Oven Directions: Follow recipe above but bake turkey in a pre-heated 325°F oven.