In a small saucepan combine cranberry sauce, catsup, brown sugar, vinegar, mustard, and garlic powder. Bring to boiling; reduce heat and simmer, uncovered, 5 minutes, stirring occasionally.
Grill turkey on an uncovered grill directly over medium coals for 20 minutes. Turn turkey; grill for 20 to 30 minutes more or until turkey is tender and no long pink, brushing with sauce during the last 10 minutes of grilling. Heat any remaining sauce until bubbly. Serve sauce with turkey. Serve with rice pilaf and garnish with parsley, if desired.
3. To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat about pan. Place turkey on grill over drip pan. Cover and grill for 50 to 60 minutes or until turkey is tender and no longer pink, brushing occasionally with sauce during the last 10 minutes of grilling.