Ingredients
2 quarts water1 cup paprika1 cup chili powder2 packages (3 ounces each) crab boil in a bag1/2 cup packed brown sugar2 medium onions, quartered, divided2 tablespoons dried rosemary, crushed2 tablespoons dried thyme10 garlic cloves, peeled and halved, divided2 quarts cold water2 turkey-size oven roasting bags1 turkey (10 to 12 pounds)1/4 cup olive oilRUB:3 tablespoons paprika3 tablespoons chili powder2 tablespoons garlic powder2 tablespoons ground cumin
Preparation
In a stockpot, combine water, paprika, chili powder, crab boil in bag, brown sugar, half of the onions 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 one 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, reserving brine in bag; rinse turkey and pat dry. Place remaining onion and garlic in turkey cavity. Drizzle oil over turkey. Mix rub ingredients; rub over skin.
Prepare grill for indirect heat, placing a 13x9-in. disposable foil pan over coals. Carefully pour reserved brine into pan. Place turkey over pan on rack, breast side up. Grill, covered, over indirect medium heat 1 hour. Tent turkey with foil; grill until a thermometer inserted in thickest part of thigh reads 170-175°, 1-1/2 to 2 hours longer. Cover and let stand 20 minutes before carving.
