recipe
Spicy Cajun Spatchcocked Turkey
5.0
It’s already turkey season. The real pros know to get to the stores early in the season when you’ll find the smaller birds in the 11-15 pound range. What’s the point of a small bird? You can fit it on the grill better and it’s easier to grill on a regular old weekend without too many leftovers. So grab that small turkey and follow this easy...
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Ingredients
1
10-14 pound turkey
1
stick salted butter
Rub
1
tablespoon kosher salt
1.5
tablespoons black pepper
2
teaspoons onion powder
1
teaspoon cayenne pepper
1
tablespoon oregano
2
teaspoons thyme
2
teaspoons paprika
2
teaspoons garlic powder
1
tablespoon red pepper flakes
Directions
1
Cut out the backbone of a cleaned turkey, flip the turkey over and press the breast down to flatten it out.
2
Inject the turkey with butter.
3
Mix together the dry rub ingredients.
4
Heavily apply the dry rub under the skin and over the top of the skin.
5
Prepare the grill for an indirect heat with an aluminum sheet underneath the turkey.
6
Grill for about 1.5 to 2 hours until the internal temperature of the turkey reaches 165 degrees.
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