Mix the mayonnaise, orange zest, juice and spices in a small bowl, then apply liberally to a clean turkey. Give the bird a good massage of mayo mixture UNDER the skin, then over the skin. Salt and Pepper liberally
Pop a thermometer into the breast so the tip is in the center of the thickest part, but not touching the ribs.
Place an onion, garlic, and orange wedges into the cavity of the bird.
Take 4 pieces of aluminum foil, each about 8″ square, and spray one side with vegetable oil so it won’t stick. Cover the tops of the wings and drumsticks.
Heat the grill to a low temperature – 325°F or as close as possible. Prop the lid if needed to maintain a lower temp, or use indirect heat (only one burner).
Place the bird on a cooking rack in a large aluminum pan, breast side up. Close the lid of the grill and don’t open it for an hour. That means no basting, if you want crispy skin.
After an hour, open the cooker and remove the aluminum foil from the wings and drums. This lets them brown properly and gives the bird potato chip crunchy skin.
Cook until the thermometer reaches 160°F. At a low temperature of 325°F it should take a 14lb turkey around 2½ -3 hours to cook.
* Add a little smoke flavor by dropping in a chunk of wood near the flames, or wrap chips/pellets in a small foil pouch and poke holes in one side and place near the flames.