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1
Combine the brine ingredients in a 5-gallon bucket and stir until the salt and sugar are completely dissolved.
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2
Put the gel packs in the brine.
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3
Completely submerge teh turkey pieces in teh brine and weight with a lid and a foil-wrapped brick to keep it under the surface.
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4
Marinate for 4 hours - no longer!
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5
Make the marinade: Chop the garlic to a paste with the salt and chipotles.
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6
Stir in the oil, soy sauce, and lime juice.
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7
Add the ground chile, cumin, oregano, and granulated garlic.
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8
Stir in the orange juice and cilantro to make a paste the consistency of sour cream.
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9
Thin, if necessary, with a little more orange juice.
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10
After 4 hours, remove the turkey from the brine and pat dry.
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11
Rub the marinade all over the turkey.
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12
Heat the grill to medium hot.
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13
Grill the turkey pieces on all sides for about 30 minutes (total) until you have nice grill marks and the spices are cooked.
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14
I used my grill pan for this step).
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15
Turn off one side of the grill and move the turkey pieces to a disposable aluminum pan on the cooler side.
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16
Brush with more of the marinade, close the lid, and cook with the burner on medium (325 - 350 degrees) for about 1 hour, or until an instant-read thermometer registers 170 degrees when inserted into the thickest part of the breast.
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17
(Alternatively, transfer the turkey to a 350 degree oven.
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18
).
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19
Brush the turkey with the marinade twice more during cooking.
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20
If the turkey starts to turn black, cover with foil.
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21
Discard the marinade.
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22
Let the turkey rest for 20 minutes before carving.
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23
Reserve the pan juices for sauce.
