SPICED & GRILLED TURKEY

Spiced & Grilled Turkey image

My fiance loves to grill, so for the holidays we decided to grill our turkey instead of deep frying it. It was the best we'd ever tasted! Having the brine in the pan under the turkey catches the drippings, but also keeps everything nice and moist. Start with the breast down, then flip to the other side. -Sydney Botelho, Columbia, South Carolina

Provided by Taste of Home

Categories Dinner

Time 3h

Yield 10 servings.

Number Of Ingredients 18

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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

Steps:

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., 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., 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., 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 : Calories 728 calories, Fat 34g fat (9g saturated fat), Cholesterol 246mg cholesterol, Sodium 632mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 11g fiber), Protein 77g protein.