Barbecue Spice-Brined Grilled Turkey

Ingredients for Barbecue Spice-Brined Grilled Turkey

• 2 tablespoons hot smoked paprika

• 1 tablespoon dried savory

• 1 tablespoon ground cumin

• 1 tablespoon mustard powder

• 1 teaspoon cayenne pepper

• 50g (packed) plus 3 tablespoons light brown sugar

• 100g kosher salt

• 1 (12-6.4kg ) turkey, halved (backbone removed, breastbone split)

• Vegetable oil (for grill)

• A disposable foil pan and 240ml wood chips soaked in water at least 1 hour (optional)

• oven thermometer

Mix paprika, savory, cumin, mustard powder, cayenne, and 50g brown sugar in a small bowl. Transfer 3 tablespoons spice mixture to a medium bowl; mix in salt and remaining 3 tablespoons 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 centre 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 325ºF (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 150ºF, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.