Preparation time 25 minutes. Cooking time 2 hours 30 minutes.

1. Discard turkey neck and giblets. Rinse turkey under cold running water; pat dry inside and out with absorbent paper.

2. Tuck wings under body; place orange, bay leaves and marjoram loosely inside body cavity. Tuck trimmed neck flap under body, securing with toothpicks; tie legs together with kitchen string.

3. Place turkey on oiled wire rack over disposable baking dish; brush with orange butter.

4. Cook in covered barbecue, using indirect heat, following manufacturer’s instructions, about 2 ½ hours or until browned all over and cooked through, brushing occasionally with orange butter during cooking. Cover wings with foil if turkey is over-browning.

Orange butter: Combine ingredients is small saucepan; cook, stirring, until combined and heated through.

Serves 8. Per serving 42g fat, 2606kj.