Spice-Brined Turkey

Spice-Brined Turkey

8 OZ. COOKED TURKEY 728 cal., 34g fat (9g sat. fat), 246mg chol., 632mg sod., 31g carb. (14g sugars, 11g fiber), 77g pro.
PREP 30 min. + brining COOK 13⁄4 hours + standing SERVES 10

2 qt. water
1 cup paprika
1  cup chili powder
2  pkg. (3 oz. each) crab boil in a bag
1⁄2 cup packed brown sugar
2 medium onions,quartered, divided
2 Tbsp. dried rosemary, crushed 
2 Tbsp. dried thyme
10 garlic cloves, peeled and halved, divided
2 qt. cold water
2 turkey-size oven roasting bags 
1 turkey (10 to 12 lbs.)
1⁄4 cup olive oil
3 Tbsp.paprika
3 Tbsp. chili powder 
2 Tbsp. garlic powder
 2 Tbsp. ground cumin


  1. In a stockpot, combine water, paprika, chili powder, crab boil in bag, brown sugar, 4 onion quarters, 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 1 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, discarding brine in bag; rinse turkey and pat dry. Place turkey on the Baking Pan. Place remaining onion and garlic in turkey cavity. Drizzle oil over turkey. Mix rub ingredients; rub over the skin.
  4. Slide the Pizza Rack into Shelf Position 6. Place the Baking Pan on the Pizza Rack. Turn the Function Dial to Grill, set the temperature to 350° and set the timer to 120 minutes. Cook until a thermometer inserted in thickest part of thigh reads 170-175°, 13⁄4-21⁄4 hours, adding additional time to unit as needed. Remove; cover and let stand 20 minutes before carving.

Leave a Reply

Your email address will not be published. Required fields are marked *