Grilled spatchcock turkey with dry maple

Name: Grilled spatchcock turkey with dry maple
Prep time: 25 min
Cook time: 1 h
Yield: 8
Cuisine: Québécoise
Ingredients: 1 thawed young turkey, giblets removed; 1/4 cup maple sugar; 2 tablespoons smoked paprika; 1 1/2 tablespoon salt; 1 tablespoon dried oregano; 1 tablespoon dried parsley; 1 tablespoon Italian spice; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon chili powder; 1 tablespoon pepper; Olive oil, for cooking

Preparation 25 min
Cooking 1 h
Servings 8
Freezing Absolutely

Another solid collaboration with Turkey Farmers of Canada ! This spatchcock turkey with maple dry marinade will put your life in jeopardy. Why don’t we cook it more often? Turkey is REALLY a tasty poultry and if cooked to perfection you’ll find it an affordable option that will make plenty of leftovers. The trick is simply to use a meat thermometer to ensure optimal cooking and you will have an ultra-juicy turkey!

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Ingredients

1 thawed young turkey, giblets removed
1/4 cup maple sugar
2 tablespoons smoked paprika
1 1/2 tablespoon salt
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon Italian spice
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon pepper
Olive oil, for cooking

Preparation

On a large work surface, place your turkey with the spine up. Using a chef’s knife or a pair of ninja scissors, cut the bones on each side of the spine from top to bottom. The goal is to remove it completely. You may need to give a few stab wounds here and there if certain bones give you a challenge. Discard the spine.
Turn the turkey over and place on a large baking sheet. Set aside.
In a large bowl, add the spices and mix.
Drizzle the turkey with a thin drizzle of olive oil and massage to coat. Sprinkle the dry marinade all over the top, in the cracks and under the thighs.
Preheat the BBQ on low, about 375 °F. Oil the grates. Place the turkey on the grills and cook for 45 minutes to 1 hour or until the internal temperature is 165 °F in the breast and 185 °F in a thigh (without touching the bone). Cover tightly with foil if the turkey gets too brown quickly. Remove from heat and let stand 15-20 minutes before carving and serving!

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To help you make this recipe

Our sommeliers suggest

Chateau de la Roulerie Chenin Blanc 2021

Vallée de la Loire, France

This very beautiful Chenin in the Anjou appellation is available on beautiful notes of hazelnuts, saffron, honey, and compote apple. Long in the mouth and very expressive, it is a wine or agree. It will be very pleasant with white meat like this. See the product

Le Gros Marteau, 8.2%

Le Temps d'une Pinte

Barley wine with aromas of caramel, spices and orange, it will offer a rich and enveloping texture. Its caramel and maple flavors will be found in the maple marinade as well as in the grilled meat. The spicy and fruity finish of barley wine will bring a flat -complementarity agreement by recalling orange marmalade which could officer as an accompaniment to the turkey. Dare a squash, maple puree and orange zest to accompany it! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!