Whole grilled turkey sitting on oranges and sage leaves.

Ancho and Sage Rubbed Turkey

Name: Ancho and Sage Rubbed Turkey
Prep time: 40 min
Cook time: 4 h
Yield: 8-12 Servings
Cuisine: Poultry
Ingredients: 12 to 15 lbs fresh turkey (thawed); Ancho Chile and Maple Brine (optional); 3 T Ancho chile powder; 2 T ground dried sage; 1 T ground cumin; 1 T smoked paprika; 1 T black pepper; 1 T onion powder; 1 T garlic powder; 3/4 t salt per pound, only if turkey is not brined; Extra virgin olive oil, for drizzling; 32 oz chicken stock, for drip pan

Courtesy of Bull Outdoor Products

Makes: 8 - 12 servings
Prep Time: 20 - 40 minutes (excluding brined timing)
Cook Time: 2 - 4 hours

Ingredients:

12 to 15 lbs fresh turkey (thawed)
Ancho Chile and Maple Brine (optional)
3 tbsp Ancho chile powder
2 tbsp ground dried sage
1 tbsp ground cumin
1 tbsp smoked paprika
1 tbsp black pepper
1 tbsp onion powder
1 tbsp garlic powder
3/4 tsp salt per pound, only if turkey is not brined
Extra virgin olive oil, for drizzling
32 oz chicken stock, for drip pan

Directions:

If NOT brined, Suggested: Ancho Chile and Maple Brine. Once completed, continue to step 2
IF brined:
Remove turkey from the brine one hour prior to cooking.
Pat dry, inside and out, with paper towels.
Combine spices and sprinkle 1 tablespoon along the backbone and inside cavity.
Sprinkle and pat remaining spice mixture to coat turkey.
Truss your turkey! No need for complicated French trussing. Just tuck the wings under the bird, use a couple toothpicks or a small skewer to close the skin over the opening to the cavity, and tie the legs together. Trussing keeps the wings and legs close to the body and helps to prevent the meat from drying out and to ensure that your turkey will cook evenly. Plus it makes for a better presentation!
Set up grill for indirect cooking over medium-low heat (300° to 350°F).
Place the pan so it is not directly over any heat.
Brush and oil the cooking grates.
Pour chicken stock into the drip pan and place the turkey over the drip pan.
Close the grill cover and cook until the skin is nicely browned and the juices at the thigh run clear.

Timing: about 2½ to 3½ hours (12 to 15 minutes per pound).
NOTE: If you have brined your turkey, keep an eye on the browning once it gets to the color you'd like cover it with foil. You can always remove the foil at the end to brown a little darker, if need be.
To test for doneness, the temperature of the thigh, away from the bone, should be 170°F and the breast should be between 155° to 160°F. Remember – carryover cooking will continue to raise the temperature of the turkey another 5° to 10° after it comes off the grill.
Transfer turkey to carving board and tent with foil for 20-30 minutes before carving.