Cover 2 cups hickory chips with cold water in small bowl; soak 20 to 30 minutes.

Prepare grill for indirect cooking.

Remove giblets from turkey cavity; reserve for another use or discard. Rinse turkey with cold water; pat dry with paper towels. Pull skin over neck; secure with metal skewer. Tuck wing tips under back; tie legs together with wet string. Lightly brush turkey with oil.

Drain hickory chips; sprinkle half of chips over coals. Place turkey, breast-side up, on grid directly over drip pan. Grill, covered, over medium heat 16 to 18 minutes per pound (approximately 3 hours) or until internal temperature reaches 180°F when tested with meat thermometer inserted into thickest part of thigh, not touching bone. Add 4 to 9 briquets to both sides of the fire each hour to maintain medium heat. Add remaining hickory chips after 1 hour of grilling.*

Combine cranberry sauce, chili sauce, onions, mint, pepper and salt in small saucepan over medium heat. Stir until hot and smooth. Remove 1/4 cup sauce to use as glaze.

Brush turkey with glaze twice during last 1/2 hour of cooking time.

Transfer turkey to cutting board; cover with foil. Let stand 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time. Serve turkey with cranberry sauce mixture, reheating sauce if necessary.