Barbecue Spice-Brined Grilled Turkey
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Paprika (hot smoked)1 tbsp
Savory (dried)1 tbsp
Ground Cumin1 tbsp
Mustard Powder1 tsp
Cayenne Pepper1 cup
Kosher SaltDirections:
1
Mix paprika, savory, cumin, mustard powder, cayenne, and 1/4 cup brown sugar in a small bowl
2
Transfer 3 Tbsp
3
Spice mixture to a medium bowl; mix in salt and remaining 3 Tbsp
4
Brown sugar
5
Set remaining mixture aside for the next day
6
Cover turkey with dry brine, packing on until you've used it all
7
Chill on a rimmed baking sheet uncovered 8–12 hours
8
Thoroughly rinse turkey to remove brine; pat dry
9
Rub with reserved spice mixture and let sit 2 hours to bring to room temperature
10
Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off) and lightly oil grates
11
If using wood chips: Scatter over coals, if using a charcoal grill; place in a disposable foil pan and set over lit burner, if using a gas grill
12
Place turkey, skin side up, over indirect heat, breast halves facing each other, with legs closest to direct heat
13
Place oven thermometer in center of indirect heat zone; cover
14
Grill 20 minutes, then rotate halves so neck end is closest to coals
15
Check temperature inside grill; thermometer should register 325ºF (open or close vents as needed)
16
Continue to grill turkey, checking for doneness after 20 minutes, then again every 10 minutes, until an instant-read thermometer inserted into thickest part of breast registers 150ºF, about 1 hour total
17
If desired, carefully move turkey over direct heat and turn skin side down
18
Grill to lightly char skin, about 2 minutes
19
Transfer to a platter and let rest at least 30 minutes before carving
20
Mix paprika, savory, cumin, mustard powder, cayenne, and 1/4 cup brown sugar in a small bowl
21
Transfer 3 Tbsp
22
Spice mixture to a medium bowl; mix in salt and remaining 3 Tbsp
23
Brown sugar
24
Set remaining mixture aside for the next day
25
Cover turkey with dry brine, packing on until you've used it all
26
Chill on a rimmed baking sheet uncovered 8–12 hours
27
Thoroughly rinse turkey to remove brine; pat dry
28
Rub with reserved spice mixture and let sit 2 hours to bring to room temperature
29
Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off) and lightly oil grates
30
If using wood chips: Scatter over coals, if using a charcoal grill; place in a disposable foil pan and set over lit burner, if using a gas grill
31
Place turkey, skin side up, over indirect heat, breast halves facing each other, with legs closest to direct heat
32
Place oven thermometer in center of indirect heat zone; cover
33
Grill 20 minutes, then rotate halves so neck end is closest to coals
34
Check temperature inside grill; thermometer should register 325ºF (open or close vents as needed)
35
Continue to grill turkey, checking for doneness after 20 minutes, then again every 10 minutes, until an instant-read thermometer inserted into thickest part of breast registers 150ºF, about 1 hour total
36
If desired, carefully move turkey over direct heat and turn skin side down
37
Grill to lightly char skin, about 2 minutes
38
Transfer to a platter and let rest at least 30 minutes before carving