-
1
For the turkey: The day before serving, heat 3 quarts of the water with salt and sugar in a large pan, stirring to dissolve salt and sugar.
-
2
Remove from heat, add remaining 1 quart cold water, and stir.
-
3
Set brine aside to cool to room temperature.
-
4
Put turkey in a large container and cover with the brine.
-
5
Cover and refrigerate for 4 to 5 hours.
-
6
(If you want to brine the turkey overnight, use half the amount of salt and sugar.)
-
7
For rub: Crumble annatto paste into a food processor and blend with the garlic, oregano, coriander, black pepper, salt, and allspice.
-
8
Add the fruit juices and the olive oil and process to make a pasty sauce.
-
9
Drain and pat the turkey very dry.
-
10
Smear the rub all over the bird.
-
11
Cover and refrigerate overnight.
-
12
Prepare an outdoor grill with a large medium-heat fire for direct and indirect grilling.
-
13
Position a drip pan under the grate on indirect side of the grill.
-
14
Place turkey, breast side up, over the drip pan and grill, covered, until meat is cooked about halfway through, about 50 minutes.
-
15
Turn and cook until an instant-read thermometer inserted in the thigh registers 170 degrees F, about 50 minutes more.
-
16
Move turkey to direct heat and rotate to evenly brown the skin in the last 10 minutes of cooking.
-
17
Transfer to a carving board, cover, and let rest 10 minutes before carving.
-
18
Shopsmart: Annatto paste is a Mexican flavoring composed of ground annatto, or achiote, seeds mixed with herbs-usually oregano-and spices.
-
19
The rust-color paste is then pressed into a compact brick.
-
20
Look for it in the Hispanic section of your grocery.
-
21
Cook's Note: The turkey can be grilled as soon as it's rubbed with the spice paste, and it will be great.
-
22
But if you have time, let it marinate-it will be awesome.
