Ancho and Sage Rubbed Turkey

Directions:

1. If NOT brined, Suggested: Ancho Chile and Maple Brine. Once completed, continue to step 2
2. IF brined:
   Remove turkey from the brine one hour prior to cooking. 
   Pat dry, inside and out, with paper towels.
3. Combine spices and sprinkle 1 tablespoon along the backbone and inside cavity. 
4. Sprinkle and pat remaining spice mixture to coat turkey.
5. Truss your turkey! No need for complicated French trussing. Just tuck the wings under the bird, use a couple toothpicks or a small skewer to close the skin over the opening to the cavity, and tie the legs together. Trussing keeps the wings and legs close to the body and helps to prevent the meat from drying out and to ensure that your turkey will cook evenly. Plus it makes for a better presentation!
6. Set up grill for indirect cooking over medium-low heat (300° to 350°F). 
7. Place the pan so it is not directly over any heat. 
8. Brush and oil the cooking grates.
9. Pour chicken stock into the drip pan and place the turkey over the drip pan. 
10. Close the grill cover and cook until the skin is nicely browned and the juices at the thigh run clear.