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1
Rinse turkey inside and out and reserve neck, giblets, and liver for another use.
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2
In a container large enough to hold turkey and 8 quarts water (we used a 5-gallon bucket lined with a large heavy-duty plastic bag) stir together water, salt, and brown sugar until solids are dissolved.
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3
Soak turkey in brine, covered and chilled, 10 hours.
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4
Remove turkey from brine and pat dry inside and out.
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5
Fold neck skin under body and fasten with a small skewer.
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6
If desired, secure wings to body with small skewers.
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7
Set an oiled metal rack in a roasting pan that will fit in covered grill.
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8
Transfer turkey to rack in pan and sprinkle with chili powder.
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9
Loosely tie drumsticks together with kitchen string.
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10
Turkey may be prepared up to this point 1 day ahead and chilled, covered.
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11
Preheat gas grill.
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12
(If using a charcoal grill, open vents in lid and bottom of grill and divide 50 briquettes between 2 opposite sides of bottom, leaving middle clear.
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13
Position grill rack with wider openings over briquettes and light briquettes.
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14
They will be ready for cooking as soon as they are lightly coated with gray ash, 20 to 30 minutes.)
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15
Put turkey in roasting pan on grill and cover grill.
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16
Turn all gas settings to low.
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17
Grill-roast turkey, basting with pan juices and rotating pan 180 degrees every hour, 3 hours.
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18
(If using charcoal grill, add 10 more briquettes to each mound of coals every hour to maintain even temperature.)
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19
After 3 hours insert an instant-read thermometer in fleshy part of an inner thigh.
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20
If thermometer registers 175F.
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21
and juices run clear when thigh is pierced, turkey is done.
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22
If turkey is not done, continue to cook (if using charcoal grill, add 10 more briquettes to each mound of coals), checking for doneness every 20 minutes.
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23
Transfer turkey to a heated platter and discard string.
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24
Loosely cover turkey with foil and let stand 20 minutes before carving.
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25
Garnish turkey with chiles, garlic, and tomatillos and serve with salsa verde.
