Average Rating: 0TOTAL TIME: Prep: 30 min. + marinating Cook: 2-1/2 hours + standing
YIELD: 10 servings.Ingredients
- 2 quarts water
- 1 cup paprika
- 1 cup chili powder
- 2 packages (3 ounces each) crab boil in a bag
- 1/2 cup packed brown sugar
- 2 medium onions, quartered, divided
- 2 tablespoons dried rosemary, crushed
- 2 tablespoons dried thyme
- 10 garlic cloves, peeled and halved, divided
- 2 quarts cold water
- 2 turkey-size oven roasting bags
- 1 turkey (10 to 12 pounds)
- 1/4 cup olive oil
RUB: - 3 tablespoons paprika
- 3 tablespoons chili powder
- 2 tablespoons garlic powder
- 2 tablespoons ground cumin
Instructions
- 1. In a stockpot, combine water, paprika, chili powder, crab boil in bag, brown sugar, half of the onions rosemary, thyme and half of the garlic. Bring to a boil. Cook and stir 5 minutes. Remove from heat. Add cold water to cool the brine to room temperature.
- 2. Place one oven roasting bag inside the other. Place turkey inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate 18-24 hours, turning occasionally.
- 3. Remove turkey from brine, reserving brine in bag; rinse turkey and pat dry. Place remaining onion and garlic in turkey cavity. Drizzle oil over turkey. Mix rub ingredients; rub over skin.
- 4. Prepare grill for indirect heat, placing a 13x9-in. disposable foil pan over coals. Carefully pour reserved brine into pan. Place turkey over pan on rack, breast side up. Grill, covered, over indirect medium heat 1 hour. Tent turkey with foil; grill until a thermometer inserted in thickest part of thigh reads 170-175°, 1-1/2 to 2 hours longer. Cover and let stand 20 minutes before carving.
Nutrition Facts
8 ounces cooked turkey: 728 calories, 34g fat (9g saturated fat), 246mg cholesterol, 632mg sodium, 31g carbohydrate (14g sugars, 11g fiber), 77g protein.