| Level: | Intermediate |
| Total: | 1 day 15 hr 5 min |
| Prep: | 20 min |
| Inactive: | 1 day 12 hr 30 min |
| Cook: | 2 hr 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup Spanish paprika
- 1/4 cup New Mexican chile powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 1/2 teaspoons chile de arbol
- 1/4 to 1/2 teaspoon cayenne powder
- 1 1/2 cups kosher salt
- 1/4 cup light brown sugar
- 4 whole cloves garlic
- 2 fresh bay leaves
- 1 large Spanish onion, quartered
- One 12-pound fresh turkey
- 1/4 cup canola oil
Instructions
- Two days before cooking: Combine the Spanish paprika, New Mexican chile powder, garlic powder, onion powder, oregano, thyme, chile de arbol and cayenne in a small bowl. Remove 1/4 cup for another use, such as the Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs. Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16-quart) stockpot or a clean bucket. Whisk in half of the remaining spice rub, the garlic, bay leaves and onion. Add the turkey, cover and refrigerate or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours. Rinse well under cold water and pat dry to remove the salt. Let air-dry in the refrigerator for 24 hours.
- In The Big Green Egg: Light a large chimney filled with charcoal briquettes (about 5 quarts) and allow to burn until all the charcoal is covered with a layer of fine gray ash. Empty the coals into the grill. Top with some of the soaked wood chips if using. Put in the ceramic plate, then the grill rack. Put the cover on and let the grate heat up. Brush the turkey with oil and rub the entire turkey (including the cavity) with the remaining spice rub. Tie the legs together. Adjust the grill vents to get and maintain an internal temperature of 350 degrees F. Roast the turkey for 2 hours to 2 hours and 15 minutes, until a meat thermometer inserted in the thigh reads 165 degrees F. Remove from the grill, tent with foil and let rest for 30 minutes before carving.
- In the Caja China: Prepare the charcoal briquettes according to the instructions that come with the box. Put the roasting pan with its rack (comes with the box) inside, and put the turkey breast-side down on the rack. Put on the top and fill with charcoal. After 30 minutes, flip the turkey breast-side up and continue cooking for about 1 more hour, until a meat thermometer inserted in the thigh reads 165 degrees F. Add charcoal as necessary according to the box instructions. Remove from the box, tent with foil and let rest for 30 minutes before carving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1091 |
| Total Fat | 47 g |
| Saturated Fat | 10 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 142 g |
| Cholesterol | 464 mg |
| Sodium | 2252 mg |
Reviews
If I’m using a caja china, does anyone know if I still follow the step with the oil and extra seasoning? It’s not in recipe but seems you’d want the flavor
Fantastic! The turkey was flavorful, but not too spicy for the kids. We’ll definitely make this again.
Adjusted the cooking time because we didn’t do a whole turkey, just the breast. As such, we roasted it in the oven at 325 for ~ an 1.5 hrs. Before cooking, I’d slathered herbed butter under the skin before adding the spices to the outside/inside of the breast. It’s resting currently, so more to come 😉
This will be the 3rd year I have made this Turkey. My family is in love with this recipe and looks forward to it each year! I do however, roast it in the oven at 325°for about 3 hours instead of on the grill since we don’t have a fancy grill. It still comes out amazing and is so moist. This year I am making 2 turkeys, 1 for a FriendsGiving, and 1 for our family! Yum!
has anyone made this in the oven how long to cook it and at what temp
I adapted this recipe a bit, instead of smoking, i deep fried it in rice bran oil. The key when doing so is to make 100% sure that the surface and interior of the bird are as dry as possible, the rub is very useful for this. Bird came out perfect, meat falling off the bone crispy skin, and a medium dark brown, i am now required by my family to make for Thanksgiving and Christmas.
Love this recipe!!! This is my 4th year preparing the family Thanksgiving Turkey this way and the family loves it!!! I smoke it to give it the smoked Cajun flavor. Nothing but perfection!!!
Did one this way last year, repeat this year.
Anyone know how to cook this bad bird in a oven or a Nesco roaster? Sorry, but I lack a Green Egg (oh the shame of it all).
I can make leftovers with them.