Light your grill and set up for indirect heat. Allow it to preheat and reach 350 degrees Fahrenheit.

While the grill is preheating, combine the turkey seasoning ingredients in a mixing bowl. Whisk well and set aside.

Remove the turkey from the packaging and remove the plastic thermometer from the breast. Divide the turkey in half by removing the spine with kitchen shears, then cut the turkey down the middle of the breast bone to form two equal halves of the turkey. Using the shears, remove the turkey wing tips.

Tip: Don’t throw out the spine and wing tips; they can be used to make gravy.

Rinse the turkey halves under cold water, place them on a large baking sheet, and pat them completely dry with paper towels. Coat both halves with olive oil, then season with turkey seasoning, including under the wings, and ensure the skin is evenly coated.

Place the turkey on the grill skin-side up, over indirect heat. Close the lid and allow the turkey to roast for 30 minutes.

While the turkey is roasting, melt two sticks of butter over medium heat. Allow the butter to foam and the milk solids to slightly brown at the bottom of the pan. When the foaming has stopped, remove from the heat, add the chopped sage, and whisk together. Divide the melted butter in half and keep warm, allowing the sage to seep.

After 30 minutes, use a basting brush to lightly baste the turkey skin with half of the brown sage butter. Continue to baste every 10 minutes until the turkey has reached the desired internal temperature. This will take approximately 30 minutes.

Remove the turkey from the grill. Use a sharp knife to separate the thigh and leg portion, and remove the wings. Then remove the breast meat from the breast bone, and slice it across the grain.

Plate the turkey on a large platter and evenly pour remaining half of the sage brown butter on the turkey to serve.