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
Ingredients 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 RUB 3 Tbsp.paprika 3 Tbsp. chili powder 2 Tbsp. garlic powder 2 Tbsp. ground cumin
- 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.
- 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.
- 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.
- 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.