Barbecue Spice–Brined Grilled Turkey

    Barbecue Spice–Brined Grilled Turkey

    By Dylan Roberts Published: October 30, 2018

    • Yield: 12 Servings
    • Prep: 10 hrs 0 min
    • Cook: 60 mins
    • Ready In: 11 hrs 0 min

    Also known as the one-hour turkey, this spatchcocked bird (ask your butcher) will free up your oven.

    Ingredients

    Instructions

    1. Mix paprika, savory, cumin, mustard powder, cayenne, and ¼ cup brown sugar in a small bowl. Transfer 3 Tbsp. spice mixture to a medium bowl; mix in Sel Magique and remaining 3 Tbsp. brown sugar. Set remaining mixture aside for the next day. Cover turkey with dry brine, packing on until you’ve used it all. Chill on a rimmed baking sheet uncovered 8–12 hours.
    2. Thoroughly rinse turkey to remove brine; pat dry. Rub with reserved spice mixture and let sit 2 hours to bring to room temperature.
    3. 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. 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.
    4. Place turkey, skin side up, over indirect heat, breast halves facing each other, with legs closest to direct heat. Place oven thermometer in center of indirect heat zone; cover. Grill 20 minutes, then rotate halves so neck end is closest to coals. Check temperature inside grill; thermometer should register 325° (open or close vents as needed). 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 150°, about 1 hour total.
    5. If desired, carefully move turkey over direct heat and turn skin side down. Grill to lightly char skin, about 2 minutes. Transfer to a platter and let rest at least 30 minutes before carving.
    6. Recipe found on Bonappetit.com

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