Dry-brined Spiced Grilled Turkey

Dry-brined Spiced Grilled Turkey

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  • 2 tablespoons kosher salt
  • 2 tablespoons pimenton de la Vera
  • 1 tablespoon ground ginger
  • 2 teaspoons dried thyme
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground mustard
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 (10-pound) turkey
  • 2 cups wood chips, for grilling


Mix salt and spices in a shallow dish. Pat turkey dry and use your hands to loosen skin over the breast and thighs, gently breaking the thin membrane that connects the skin to the meat. Rub half the spice mixture under the loosened skin, then sprinkle the remaining half in the cavity and on top of the skin. Tuck wings under the breast and place on a sheet pan. Refrigerate uncovered for 1 to 3 days. No need to rinse or pat dry; it’s ready to grill as-is.

Preheat grill to 350° F. Place turkey, breast-side down, in a V-rack. Place V-rack with turkey over the cool part of grill and close the lid. Cook for 1 hour, then flip turkey to cook breast-side up, rotating as needed to cook both legs to reach 160° F, another 1 to 1 1/2 hours.

Remove turkey from grill, tent with foil, and let rest 30 minutes to come up to the final temperature of 165° F before carving.

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