In this recipe from contestant Marker Lovell, the skin comes out beautifully bronzed, perfumed with spices. Smaller birds work best on the grill; in any case make sure the turkey you buy can fit in your grill with the lid closed. You will need a large kettle-style charcoal grill, charcoal, wood chips and a drip pan approximately the size of the turkey. If you have an electric grill, follow manufacturer's directions for smoking.

Serves 6-8 with leftovers

The dry rub:
2 tablespoons kosher salt
2 tablespoons chile powder
2 tablespoons Spanish or sweet paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1/4 teaspoon cumin
1 teaspoon cayenne
1 tablespoon dried thyme
1 tablespoon dried basil 1 tablespoon dried oregano
1 1/2 teaspoons dry mustard
1 tablespoon ground coriander seed
1/4 teaspoon white pepper
1 1/2 teaspoons ground black pepper
1/2 teaspoon ground celery seed

The turkey:
1 turkey, about 12 pounds
Vegetable oil
Handful of hickory or mesquite wood chips (optional)

For the dry rub:
Combine all of the ingredients in a medium bowl. For the turkey: Rinse the turkey inside and out and pat dry. Liberally coat the turkey with oil, then rub on a generous amount of the dry rub on the outside and in the cavity. If you like you can rub some under the skin on the breast and thighs. You may have some leftover rub.

Allow turkey to sit in rub at least 1 hour at room temperature to overnight in the refrigerator. If you placed the turkey in the refrigerator, take out and bring to room temperature for at least 1 hour. Secure the wings to the breast with skewers and truss the legs with kitchen string.

Meanwhile, soak the wood chips in water. Using a chimney, heat about 50 coals until white-hot, for a medium-hot grill. When ready, place 25 coals on each side of the grill and set a drip pan in the middle right below where the turkey will go. Sprinkle the wood chips on the coals.

Place the turkey in an oiled rack or directly on an oiled grill rack over the center of the drip pan. (The drippings can be later added to the gravy.) Cover the grill. Cook until internal temperature of breast reaches 165°, probably between 2 and 2 1/2 hours or 11-13 minutes per pound. Turn end to end once halfway through. Every hour, add 4 to 5 coals to each side to keep the fire hot and at medium heat (around 350°).

Remove the turkey from the grill and let sit, tented with foil, for 20 to 30 minutes, before carving.

The calories and other nutrients absorbed from rubs are difficult to estimate. Variables include the type of food and amount of surface area. Therefore, this recipe contains no analysis.