DIRECTIONS

In a large kettle, combine the cider and seasonings. Bring to a boil. Cook and stir until salt is dissolved. Stir in oranges. Remove from the heat. Add water; cool to room temperature.
    Remove giblets from turkey; discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Place in a roasting pan. Carefully pour cooled marinade into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 12-14 hours; turn several times.
    Coat grill rack with cooking spray. Prepare grill for indirect heat, using a drip pan. Drain and discard marinade. Rinse turkey under cold water; pat dry. Place onion, carrots and sage in cavity. Rub oil over skin. Skewer turkey openings; tie drumsticks together.
    Place turkey over drip pan; grill, covered, over indirect medium heat for 2 to 3 hours or until a meat thermometer reads 180° in the thigh, tenting turkey with foil after about 1 hour. Cover and let stand for 15 minutes.
    If desired, thicken pan juices for gravy. Remove and discard skin and vegetables in cavity before carving turkey. Serve with gravy. Yield: 12 servings plus leftovers. Editor's Note: It is best not to use a prebasted turkey for this recipe. However, if you do, omit the salt in the recipe.