Thanksgiving turkey recipe: Brined turkey with southwestern spice rub

WHAT YOU'LL NEED:

2 cups kosher salt

2 gallons water

1 (12- to 14-pound) turkey, rinsed, giblets and neck set aside

3 tablespoons chili powder

3 tablespoons ground cumin

1 tablespoon ground coriander

1 tablespoon dried oregano

2 teaspoons ground black pepper

2 teaspoons fine sea salt

1 teaspoon cayenne pepper

½ teaspoon ground allspice

2 tablespoons olive oil

HOW TO:

1. In a large stockpot, dissolve salt in water. Place turkey in pot and refrigerate for 4 to 6 hours.

2. Before removing turkey from brine, make spice rub: Combine chili powder, cumin, coriander, oregano, black pepper, sea salt, cayenne and allspice in a bowl.

3. Remove turkey from brine and rinse well under cold running water. Thoroughly pat dry, inside and out, with paper towels.

4. Place turkey on a rimmed baking sheet. Carefully separate skin from breast meat and rub 2 tablespoons of the spice mixture onto breast meat. Rub another tablespoon of spice mixture inside cavity of turkey. Brush underside of turkey with 1 tablespoon oil and rub with half of remaining spice mixture. Brush breast of turkey with 1 tablespoon olive oil and then rub with the remaining 3 tablespoons of the spice mixture.

5. Trim tailpiece, tie legs together with kitchen twine, and tuck wings under bird. Refrigerate uncovered on baking sheet overnight.

6. Adjust oven rack to lowest position. Preheat oven to 400 degrees. Cover a large v-rack with heavy-duty foil, poke some holes in it with a skewer and spray with nonstick cooking spray. Place turkey on rack, breast-side down, and roast for 45 minutes.

7. Reduce oven temperature to 325 degrees. Use wadded paper towels to grasp turkey on either end and turn breast-side up on rack. Continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 1 to 1½ hours longer. Transfer turkey to carving board; let rest 30 minutes before carving and serving. Makes 6 to 8 generous servings.