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 turkey (5.5-6.8 kg)
• Helvetic Barbeque Sauce Rub
• 3.8 L water
• Helvetic Barbeque Salt-nPepper Rub
• 180 ml maple syrup
• 180 ml bourbon
• 1 knob of unsalted butter
• Another 60 ml maple syrup for the binding/spreading liquid

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!