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1
Two days before cooking: Combine the Spanish paprika, New Mexican chile powder, garlic powder, onion powder, oregano, thyme, chile de arbol and cayenne in a small bowl.
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2
Remove 1/4 cup for another use, such as the Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs.
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3
Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16-quart) stockpot or a clean bucket.
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4
Whisk in half of the remaining spice rub, the garlic, bay leaves and onion.
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5
Add the turkey, cover and refrigerate or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours.
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6
Rinse well under cold water and pat dry to remove the salt.
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7
Let air-dry in the refrigerator for 24 hours.
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8
In The Big Green Egg: Light a large chimney filled with charcoal briquettes (about 5 quarts) and allow to burn until all the charcoal is covered with a layer of fine gray ash.
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9
Empty the coals into the grill.
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10
Top with some of the soaked wood chips if using.
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11
Put in the ceramic plate, then the grill rack.
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12
Put the cover on and let the grate heat up.
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13
Brush the turkey with oil and rub the entire turkey (including the cavity) with the remaining spice rub.
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14
Tie the legs together.
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15
Adjust the grill vents to get and maintain an internal temperature of 350 degrees F. Roast the turkey for 2 hours to 2 hours and 15 minutes, until a meat thermometer inserted in the thigh reads 165 degrees F. Remove from the grill, tent with foil and let rest for 30 minutes before carving.
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16
In the Caja China: Prepare the charcoal briquettes according to the instructions that come with the box.
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17
Put the roasting pan with its rack (comes with the box) inside, and put the turkey breast-side down on the rack.
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18
Put on the top and fill with charcoal.
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19
After 30 minutes, flip the turkey breast-side up and continue cooking for about 1 more hour, until a meat thermometer inserted in the thigh reads 165 degrees F. Add charcoal as necessary according to the box instructions.
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20
Remove from the box, tent with foil and let rest for 30 minutes before carving.
