Spicy Cajun Spatchcocked Turkey

30 mins
2 hrs
10-14

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 grilled spicy Cajun spatchcocked turkey recipe.

Ingredients

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

Ingredient Tips

SPATCHCOCKED TURKEY
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.

Directions

Step 1 Of 6
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.
Tags:
Turkey
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