Remove the turkey from the refrigerator and let it start to come to room temperature. 1-2 hours depending on the size.
Preheat your grill to 275F.
In the turkey cavity, place some sliced onions, crushed garlic cloves, orange slices, and fresh oregano. Don’t pack them in, because you want air to flow around.
Tie the legs together.
Place on a rack in a roasting pan, or you can grill directly on the grill grate. I prefer the rack and pan to catch drippings.
If using a rack and roasting pan, add 3-4 cups broth or water to the pan so it doesn’t burn.
Place the turkey on the grill.
Allow to smoke until cooked to an internal temp of 165F in the thigh, and breast.
After the first hour or 90 minutes, baste occasionally with honey-lime-melted butter mixture.
Cover the turkey with foil if it starts to brown too quickly.
You can also turn the heat up towards the end to cook it more quickly.
Once the internal temp is 165, remove the turkey from the grill.
Tent with foil and allow to rest at least 20 minutes before carving. That’s a good time to finish your sides and make gravy if desired.
Enjoy!