Remove the turkey from its packaging. Clean out the cavities and rinse. (Reserve the neck and cook in a small pot of water for your gravy broth.) Place the bird, breast side up, in an aluminum turkey roasting pan. Mix sage, poultry seasoning, salt, and pepper and rub over the entire turkey. Baste with 1/3 of the cilantro-lime basting marinade. Cook the turkey in an indirect fashion on the barbecue. For a gas grill, which is what we use, turn both outside burners to medium-high (this will vary depending on the grill you have) and keep the middle burner off. Place the turkey breast over the inactive center burner. Cook approximately 10 minutes per pound, or until the bird is completely cooked through.