Barbecued Spatchcock Turkey Portuguese Style

Nutritional Information

Per serving

Calories:

346

Protein:

39g

Fat:

18g

Carbohydrates:

Sodium:

267mg

Credit
Saskia Thuot

Ingredients

1/2 cup fresh parsley, chopped
4 garlic cloves
1/2 cup olive oil
1/2 cup dry white wine
1/2 cup store-bought ketchup
1/2 cup lemon juice
2 tsp paprika
2 tsp garlic powder
8 pound whole turkey

This dish is delicious served with French fries and a green salad topped with your favorite dressing (I can share mine). Don’t hesitate to ask your butcher to spatchcock your whole turkey; and take the opportunity to chat with him while you’re at it.)

Directions

Preheat BBQ to 400 °F (205 °C).
Finely chop garlic and parsley.
In a bowl or mixer, prepare a homogeneous sauce by mixing parsley, olive oil, white wine, ketchup, lemon juice, paprika, garlic powder and garlic.
Take ¼ of the sauce to brush turkey to give it a touch of spice.
Use indirect cooking method. Position spatchcocked turkey skin up on grill.
Brush turkey with remaining sauce every 20 minutes during cooking for maximum flavour.
Cook turkey for 1 hour 30 minutes to 1 hour and 45 minutes, or until a meat thermometer inserted in the thickest part of the leg reads 170 °F (77 °C ).

Ingredients

Directions

Suggested VQA Wine Pairings