Spicy Cajun Spatchcocked Turkey
FOR THE TURKEY
- 1 10-14 pound turkey
- 1 stick salted butter
FOR THE RUB
- 1 tablespoon kosher salt
- 1 1/2 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
If you’ve never spatchcocked a turkey before, it’s easy. Use sharp kitchen shears and cut the backbone out of the turkey. Make about half inch cuts on each side of the backbone and remove the whole backbone. Turn the turkey over and forcefully press down on top of the breast until it flattens out.
Cut out the backbone of a cleaned turkey, flip the turkey over and press the breast down to flatten it out.
Inject the turkey with butter.
Mix together the dry rub ingredients.
Heavily apply the dry rub under the skin and over the top of the skin.
Prepare the grill for an indirect heat with an aluminum sheet underneath the turkey.
Grill for about 1.5 to 2 hours until the internal temperature of the turkey reaches 165 degrees.
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