• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
5
Nutritional Information

Per serving

Calories:
346
Protein:
39g
Fat:
18g
Carbohydrates:
8g
Sodium:
267mg
Easter Egg Purple
Easter Egg Purple

Credit
Saskia Thuot

Serves: 6-8
Prep Time: 20 mins
Cook Time: 90 mins
Easter Egg Orange
Easter Egg Orange
Easter Egg Yellow
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.)
  1. Preheat BBQ to 400 °F (205 °C).
  2. Finely chop garlic and parsley.
  3. In a bowl or mixer, prepare a homogeneous sauce by mixing parsley, olive oil, white wine, ketchup, lemon juice, paprika, garlic powder and garlic.
  4. Take ¼ of the sauce to brush turkey to give it a touch of spice.
  5. Use indirect cooking method. Position spatchcocked turkey skin up on grill.
  6. Brush turkey with remaining sauce every 20 minutes during cooking for maximum flavour.
  7. 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 ).
Easter Egg Pink
Easter Egg Pink

Bon Appetit! Take a photo and share this recipe #ThinkTurkey