Combine jellied cranberry sauce with orange juice in a small saucepan. Stir in rosemary, mustard, Worcestershire sauce and garlic. Bring to a boil. Reserve.

Place a drip pan below the grate of the barbecue. Preheat barbecue on high heat for 10 minutes.

Remove giblets and neck from inside of turkey and rinse inside and out with cold running water. Pat dry with paper towel. Brush all over with melted butter and sprinkle evenly with salt and pepper. Bend wings under turkey and truss legs together with cooking twine.

Reduce heat on barbecue according to manufacturer's instructions to create indirect heat (on most barbecues this will mean turning off one side or the front burner on the barbecue and cooking on the cooler area). Turn temperature of burner(s) that remain on to high or to a setting that maintains an internal barbecue temperature of approximately 300F (150C) when the lid is closed.

Place unstuffed turkey, breast-up, on the greased cooking grate over drip pan. Close lid and cook for 1 hour. Brush cranberry mixture evenly all over turkey. Turn turkey 90 degrees. Continue cooking, basting occasionally and rotating 90 degrees every hour, until internal temperature of the body near the inner leg is 180F (77C) and breast temperature is 170F (82C) on an instant-read meat thermometer. Overall cooking time should be about 3-1/2 to 4 hours. Remove turkey from grill by sliding it onto a rimmed baking sheet using oven mitts or heavy-duty metal spatulas. Let stand for 20 minutes before carving.

Makes 12 hearty servings.

Tip: Remove grease from drip pan and use remaining juices to make gravy.