the grill rust Butterflied Turkey with Yucatan Rub

Direction of the Turkey: The day before serving, heat 3 quarts of water with salt and sugar in a large pot and stir to dissolve salt and sugar.After heating, add the remaining 1 quart of cold water and stir.Cool the salt water aside to room temperature.Put the turkey in a large container and cover it with salt water.Keep the lid cold for 4 to 5 hours.(If you want to soak the Turkey overnight, use half the salt and sugar.) For friction: crush the mahogany sauce into the food processor and mix it with garlic, oregano, coriander, black pepper, salt and spices.Add juice and olive oil and process it into paste sauce.Make the turkey clean.Apply friction to the bird.Keep the lid cold overnight.Prepare a large and medium-sized outdoor grillHeat with direct and indirect barbecue.Place a drip tray under the grate on the indirect side of the grill.Put the turkey, chest up, on the drip tray and grill, and cover it until the meat is cooked to half, for about 50 minutes.Turn around and cook until the momentRead the thermometer inserted into the thigh register at 170 degrees F for about 50 minutes.During the last 10 minutes of cooking, heat the Turkey directly and rotate it to the skin even Brown.Turn to the engraving board and cover it to rest for 10 minutes before engraving.Shopsmart: mahogany sauce is a Mexican flavor made from a mixture of ground mahogany (or achy) seeds and herbsIt's usually oregano.and spices.The rust-Then press the color paste on a tight brick.Look for it in the Spanish quarter of your grocery store.Cook's note: the turkey can be cooked once rubbed with the spice paste, which will be great.But let it marinate if you have time.It will be great.