Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt and pepper.
Place turkey breast side up on a metal grate inside a large roasting tin. Arrange pan on the prepared barbecue. Barbecue 2 to 3 hours, to an internal thigh temperature of 85 degrees C. Remove turkey from barbecue and let stand 15 minutes before carving.