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Maple Bourbon Spatchcock Turkey with grilled vegetables

Turn your barbecue into a culinary stage with our delicious Maple Bourbon Spatchcock Turkey recipe, perfectly rounded off with aromatic grilled vegetables

  1. Ingredients:
  1. Brine:
  • Mix the contents of the Brine with 4 cups of water in a medium saucepan. Add maple syrup and bourbon, heat until boiling, then remove from heat and add 8-12 cups of ice water to cool the liquid.
  • Place the turkey in a food-safe container and fill it with the brine. Make sure the turkey is completely covered. Leave it in the fridge overnight or for about 1 hour per kilo
  1. Preparation:
  • Remove the backbone of the turkey with poultry shears. Preheat your smoker to 135 °C and use medium-strength smoking wood such as hickory or pecan.
  • Remove the turkey from the brine, rinse it thoroughly and dry it. Combine butter and maple syrup in a small saucepan as a binding agent for the Helvetic Barbeque Sauce Rub and for coating during cooking.
  • Coat the turkey all over with the binding mixture. Season it evenly with the Helvetic Barbeque Sauguät Rub and leave it to soak for at least 15 minutes.
  • Place the turkey in the smoker with the breast side up. Cover parts with foil if they get too dark.
  • Brush the turkey during cooking, especially after the internal temperature of the breast has reached 65 °C. Smoke the turkey until it reaches 71 °C in the thickest part of the breast. Leave to cool for at least 20 minutes before serving

Grilled vegetables with bacon:

  1. Ingredients:
  • Vegetables of your choice in large pieces
  • Olive oil
  • Soy sauce
  • Lemon juice
  • Lemon peel
  • Italian spice mix
  • Garlic cloves
  • Various spices such as Helvetic Barbeque Salt-nPepper Rub, basil, parsley
  • Bacon strips or cubes
  1. Preparation:
  • Prepare the vegetables: Rinse them and cut them into large pieces.
  • In a large bowl, combine the oil, soy sauce, lemon juice, lemon zest, garlic, Italian spice mix, Helvetic Barbeque Salt-nPepper Rub and other spices.
  • Toss the vegetables in the bowl to coat them with the oil mixture. Cover the bowl and place in the fridge for 20 minutes to 2 hours.
  • Preheat the grill to medium-high heat.
  • Add the vegetables and bacon to a tray or grill pan on the barbecue and grill them, starting with the denser vegetables such as potatoes and carrots. Grill them until they are brown and tender.
  • Now place the grilled vegetables on a serving plate

Have fun barbecuing!

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