Spatchcocked Creole​​​​ Mustard Turkey

A little known fact about me is that I absolutely love to grill. Over wood or with gas, it doesn't matter. I own three grills that are all used for different things. One thing I have actually mastered is a spatchcocked turkey. I have been making one for Thanksgiving each and every year for 10 years. It is a wonderful piece of work that can be done with ease. When we got the news about Jay Ducote sending us his outstanding BBQ sauce I was thrilled, but when it was accompanied with his Louisiana Molasses Mustard I was in awe!!! This sauce is so flavorful and a pure delight. I recommend it to anyone who wants a little zip to chicken or, like me, a turkey done in the middle of summer!!

Spatchcocked Creole​​​​ Mustard Turkey
by Traci

11 pound turkey with the backbone cut out
1 cup Jay D's Louisiana Molasses Mustard
2 Tablespoons low sodium soy sauce
1 clove roasted garlic, chopped fine
1 green onion, sliced (including top)

Place turkey into a large zip-top bag. Add all other ingredients in and gently massage into the turkey. Remove as much air as possible and refrigerate overnight, if possible. At least for a couple of hours otherwise.

I cooked my marinated turkey over an indirect heated grill for 1 1/2 hours.

This marinade is so wonderful. It would be so good on some roasted vegetables, also. I hope you give Jay D's a try.