Grilled spatchcock turkey with dry maple
- Preparation 25 min
- Cooking 1 h
- Servings 8
- Freezing Absolutely
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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
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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!
Our sommeliers suggest
Badenhorst Secateurs Chenin Blanc 2016
Western Cape, South Africa
The Badenhorst Secateurs Chenin Blanc, a fruity, lively white from South Africa, refreshes the grilled skin and the turkey meat between bites. Its apple and pear notes, typical of chenin, meet the maple sugar in the rub, while its zip holds its own against the smoked paprika and the spices. Great for a big table, when the turkey lands on the board all flattened out.
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Le Gros Marteau, 8.2%
Le Temps d'une Pinte
The maple in the dry rub caramelizes on the skin, and the barley wine has the same cooked sugar in the glass. Its spicy, orangey finish acts like a marmalade served alongside the bird. Rich and enveloping, it holds up the grilled turkey from the start to the end of the meal.
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*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!
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