To make the Rub: In a small bowl combine the rub ingredients. Set aside.

Remove the pop-up timer, as well as the neck, giblets, and any excess fat from the turkey and discard. Rinse the turkey, inside and out, under cold water and pat dry with paper towels.

Pierce the oranges several times with a knife and insert six whole cloves into each of them. Put the clove-studded oranges, garlic, and sage into the turkey cavity. Truss the turkey with cotton string. Pin the neck skin flap to the body with two or three small trussing needles.

Skewer the turkey lengthwise through the oranges and center on the spit. Rub the entire exterior with the rub mixture, pressing it into the skin. Set the spit on the rotisserie and let the turkey rotate over Indirect Medium heat until the internal temperature reaches 170 degrees in the breast and 180 degrees in the thickest part of the thigh, 2 ¼ to 2 ½ hours.

Turn off the rotisserie. Wearing barbecue mitts, carefully remove the spit from the rotisserie and place it on a cutting board. Loosely cover the turkey with aluminum foil and allow to rest for at least 20 minutes.

Remove the spit and discard the oranges, garlic, and sage. Carve the turkey into serving pieces. Serve warm.

This recipe yields 12 to 14 servings.

Wine Recommendation: A fine single-vineyard Zinfandel from California's Sonoma or Mendocino appellations will equal the flavors and aromas of this turkey. Look for one with intense blackberry fruit, black pepper, and clove spiciness.

Beer Recommendation: Grolsch's Wintervorst ("Winter Frost")—a strong ale from the Eastern Netherlands that's spiced with orange peel, cloves, and honey—is just the match for this bird. Its anise overtones, smooth body, and floral finish will enhance all the flavors on the plate.

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