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1
To brine the turkey, combine all the brine ingredients in a large nonreactive container and submerge the turkey completely.
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2
Refrigerate for at least 4 to 6 hours or overnight.
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3
Rinse and let come to room temperature.
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4
To make the rub, combine all the rub ingredients in a bowl.
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5
Rub the split turkey generously with the rub and set aside at room temperature for 30 minutes.
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6
To make the glaze, heat the olive oil in a saucepan over medium heat and saute the garlic for 30 seconds.
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7
Add the chile powder and saute for 30 more seconds.
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8
Increase the heat, add the remaining ingredients, and cook until reduced to a light syrup.
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9
Strain and let cool to room temperature.
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10
Place the turkey, skin side up, in the La Caja China box roaster on a rack over a drip pan.
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11
Cover with the lid, add the charwood, and light.
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12
If you are roasting this turkey in a Big Green Egg or wood-fired oven, prepare a medium-hot fire (325F) and roast covered, on a rack.
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13
After 1 hour, remove the lid, turn the turkey over, cover again, add more charwood as needed, and cook for 15 minutes.
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14
Remove the lid and brush both sides of the turkey with the glaze.
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15
Place a probe thermometer into the turkey breast, return the lid, and roast until the thermometer registers 170 to 175F.
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16
Remove from the heat and set aside on a baking sheet.
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17
Brush again with the glaze and let rest for about 20 minutes.
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18
Carve and serve.
