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1
Make the brine: Combine 1 cup salt, the red pepper flakes, garlic, jalapenos and 2 quarts hot water in a large bucket or pot, stirring to dissolve the salt.
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2
Add the turkey, breast-side down, then add enough cold water so the turkey is fully submerged.
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3
Cover and refrigerate 12 hours.
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4
Drain the turkey, rinse and pat dry.
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5
Soak 2 large bags each mesquite and applewood chips in water, 1 hour.
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6
Meanwhile, make the spice blend: Combine the chili powder, coriander, cumin, brown sugar, garlic powder, rosemary, thyme, 1 tablespoon salt and 2 teaspoons pepper in a bowl.
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7
Loosen the skin of the turkey breast with your fingers, then rub the mayonnaise under the skin.
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8
Rub the spice blend all over the outside of the bird.
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9
Place the turkey, breast-side up, in a large disposable roasting pan.
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10
Lay three-quarters of the bacon over the breast, overlapping the slices, and secure in several spots with toothpicks.
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11
Wrap the legs with the remaining bacon, securing it with toothpicks.
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12
Drain the wood chips.
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13
Prepare a smoker according to the manufacturer's instructions, using the soaked wood chips; preheat to 210 degrees F. (Or use a grill and put the wood chips in a smoker box under the grates; preheat to low.)
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14
Put the turkey in the disposable pan on the smoker or grill grates; cover and cook 6 to 7 hours, or until a thermometer inserted into the thickest part of the thigh registers 190 degrees F. Add a few handfuls of soaked wood chips every hour to maintain the smoke.
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15
If the bacon is browning too quickly, loosely cover the turkey with foil.
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16
Transfer the turkey to a cutting board and let rest 30 minutes.
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17
Remove the bacon and carve the turkey.
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18
Chop the bacon and sprinkle on top, if desired.
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19
Photograph by Yunhee Kim
