Slow-Roasted Split Turkey with Citrus-Chile Glaze

• 1 half turkey, about 6 pounds
• 8 cups water
• 2/3 cup salt
• 2/3 cup sugar
• 1 cup olive oil
• 2 tablespoons pimenton (Spanish smoked paprika)
• 1/3 cup packed light brown sugar
• 1 tablespoon onion powder
• Pinch of chipotle chile powder
• 6 cloves garlic, minced
• 1/2 tablespoon cumin seeds, toasted and ground
• 1 tablespoon kosher salt
• 1/2 tablespoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 tablespoon cascabel chile powder
• 1/4 cup light corn syrup
• 1/4 cup orange blossom honey
• 1/4 cup ponzu sauce, or 2 tablespoons each freshly squeezed lime juice and lemon juice
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons freshly squeezed orange juice

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

turkey, water, salt, sugar, olive oil, paprika, brown sugar, onion powder, chile powder, garlic, cumin seeds, kosher salt, freshly ground black pepper, olive oil, garlic, chile powder, light corn syrup, orange blossom honey, ponzu sauce, freshly squeezed lime juice, freshly squeezed orange juice

Taken from www.epicurious.com/recipes/food/views/slow-roasted-split-turkey-with-citrus-chile-glaze-391836 (may not work)