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Ingredients
- 6 tblsp mild spanish paprika
- 2 1/2 tablespoons new mexican chile powder
- 1 teaspoon chile de arbol powder
- 1/4 teaspoon cayenne
- 4 teaspoons garlic powder
- 4 teaspoons onion powder
- 4 teaspoons dried thyme
- 4 teaspoon dried oregano
- 1 1/2 cups kosher salt
- 1/4 cup packed light brown sugar
- 2 fresh bay leaves
- 1 large spanish onion, yartered
- 4 garlic cloves
- 1 (12lb) fresh turkey
- Nonstick cooking spray
- 1/4 cup canola oil
Details
Preparation
Step 1
1. To make the rub, combine the paprika, chile powders, cayenne, garlic and onion powders, thyme and oregano in a small bowl.
2. Combine 2 gallons cold water, the salt, and brown sugar in a large stockpot. Bring to a boil and cook to dissolve the salt and sugar, 5 minutes. Remove from the heat and whisk in half of the spice rub, the bay leaves, onion, and garlic. Let cool completely.
3. Add the turkey to the brine, cover and refrigerate ro set in a very cold place for at least 12 hours and up to 24 hours.
4. Remove the turkey from the brine 1 hour before cooking. Rinse well under cold water and pat dry with paper towels.
5. Soak 3 cups hickory or apple wood chips in water for at least 30 minutes.
6. Heat a smoker or charcoal grill to medium for indirect grilling. A big green egg is perfrect to use here, if you ahve one. Add half o fhte drianed wood chips to the coals, close the cover and let smoke build for 10 minutes.
7. Spray a v shape rack liberally with nonstick cooking spray. Brush the turkey with oil and rub the entire turkey (including the cavity) with the remaining spice rub. Put the turkey on the rack, breast side down. Place the turkey and rack over the cooler part of the grill (indirect heat). Open the grill cover vents halfway and close the cover, positioning the vents over the turkey. Cook for 1 hour at 350.
8. Uncover the grill and using very thick potholders, transfer the v rack and turkey to a rimmed baking sheet or roasting pan. Remove the grill cooking grate, replenish the charcoal, and add the remaining drained wood chips. replace the grate. Carefully flip the turkey, breast side up, in the rack. Return the rack and turkey to the cooler part of the grill (indirect heat). Cover and cook for 45 minutes. Insert an instant read thermometer into each thigh to check the temperature and gauge how much longer the turkey needs to cook. 1 12 pound turkey should take 2 to 2 1/4 hours to cook.
9. Remove the turkey from the grill, tent loosely with foil, and let rest for 30 minutes before carving.
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