Grill-Roasted Spice-Rubbed Turkey

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Appears in Cook's Illustrated November/December 2003

Spices can give a holiday bird pizzazz, but not if they fall off or turn into a soggy mess. Could we boost the mild flavor of turkey and still keep the skin crisp?

SERVES 10 to 12

TIME 3½ hours, plus 10½ hours brining and 20 minutes resting

Grill-Roasted Spice-Rubbed Turkey

WHY THIS RECIPE WORKS

We wanted a spice-rubbed turkey recipe featuring succulent meat perfumed with spices and covered with crisp, flavor-packed, mahogany-colored skin. To reach this goal, we brined and then air-dried the turkey for maximum skin crispness and ap...

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