BARBEQUE SPICE–BRINED GRILLED TURKEY
Also known as the one-hour turkey, this spatchcocked bird (ask your butcher) will free up your oven.
- 2 tbsp hot smoked paprika
- 1 tbsp dried savory
- 1 tbsp ground cumin
- 1 tsp cayenne pepper
- 1/4 cup light brown sugar
- 1 12-14 pound turkey halved, backbone removed, breastbone split
- 1/2 cup Sel Magique Classic or Spicy Blend
- 2 tbsp vegetable oil
- 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.
- Thoroughly rinse turkey to remove brine; pat dry. Rub with reserved spice mixture and let sit 2 hours to bring to room temperature.
- 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.
- 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.
- 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.
- Recipe found on Bonappetit.com