Grilled spatchcock turkey with dry maple

Grilled spatchcock turkey with dry maple
  • 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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Grilled spatchcock turkey with dry maple

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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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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
Grilled spatchcock turkey with dry maple
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

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