Grilled Spatchcock Turkey with Cranberry-Barbecue Sauce

• 1 can (14 oz.) jellied cranberry sauce
• 2 Tbsp. water
• 1/2 cup KRAFT Original Barbecue Sauce
• 1-1/2 tsp. pumpkin pie spice
• 1 frozen whole turkey (14 lb.), thawed
• 3 pkg. (6 oz. each) STOVE TOP Cranberry Stuffing Mix

1. Heat grill for indirect grilling: Light one side of grill, leaving other side unlit.
2. Close lid; heat grill to 350 degrees F.
3. Meanwhile, cook cranberry sauce and water in saucepan on medium heat 5 min.
4. or until blended, stirring frequently.
5. Stir in barbecue sauce and pumpkin pie spice; cook 2 min.
6. or until heated through, stirring frequently.
7. Remove from heat; set aside.
8. Use kitchen shears or sharp knife to cut back bone from turkey; discard bone.
9. Open turkey butterfly-style.
10. Place, breast side down, on center of grill grate over unlit area.
11. Grill 2 hours or until turkey is done (165 degrees F), monitoring for consistent grill temperature and turning turkey after 1 hour and brushing with 3/4 cup cranberry mixture for the last 15 min.
12. Remove turkey from grill.
13. Let stand 15 min.
14. before slicing.
15. Meanwhile, prepare stuffing mixes as directed on package.
16. Serve turkey with cranberry sauce and stuffing.

cranberry sauce, water, barbecue sauce, pumpkin pie spice, turkey, stove

Taken from www.kraftrecipes.com/recipes/grilled-spatchcock-turkey-cranberry-barbecue-sauce-120326.aspx (may not work)