Cajun Spatchcock Turkey

Cajun turkey with crispy skin on a cutting board.

This Cajun Spatchcock Turkey cooks quickly, stays incredibly juicy, and delivers tons of flavor in every bite. Flattening the bird helps it roast evenly with crisp, golden skin, and the Cajun gravy is the perfect topping.

Course Main Course

Cuisine American, Cajun

Keyword thanksgiving, turkey

Prep Time 30

Cook Time 1 30

Dry Brine 1

Total Time 1 2

Servings servings

Calories 696kcal

Author Lauren LeBlanc

Equipment

Large baking sheet with wire rack
Aluminum foil
Heavy duty kitchen shears
Leave in meat thermometer

Ingredients

Cajun Turkey

12–14 pound whole turkey
⅓ cup kosher salt
8 tablespoons unsalted butter 1 stick or ½ cup
2 teaspoons smoked paprika
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon celery salt
½ teaspoon cayenne pepper
2 tablespoons neutral oil

Cajun Gravy

¼ cup strained drippings or butter
¼ cup flour
2½–3 cups turkey stock or chicken stock
3 cloves garlic
¾ teaspoon smoked paprika
¼ teaspoon celery salt
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
Salt to taste
2 tablespoons butter
1–2 teaspoons parsley finely chopped

Instructions

DEFROST: If needed, defrost the turkey. You need 24 hours of defrosting in the refrigerator for every 4-5 pounds of turkey, so plan accordingly.
PREP: Remove the neck, giblets, and any plastic or ties holding the legs together. Line a large and sturdy rimmed baking sheet with 2 layers of aluminum foil and fitted baking rack.
12–14 pound whole turkey
SPATCHCOCK: Place the turkey breast down on a large cutting board. Using heavy duty poultry shears, cut along each side of the backbone, removing it completely (save it for turkey stock!) Locate the breastbone and make a cut down the middle a few inches long (don’t cut through the skin) to help the bird flatten. Flip the turkey over breast side up and flatten the sides out, turning the thighs towards each other. The turkey should lie flat. Push down on the breast bone if needed to flatten. Trim any excess skin. Pat down dry with paper towels. Transfer to the prepared rack and baking sheet.
SALT BRINE: Gently lift the skin away from the meat. Generously coat the turkey with ⅓ cup kosher salt under and over the skin. Slide a few paper towels under the baking rack to catch any drips and refrigerate uncovered for 24–48 hours.
⅓ cup kosher salt
MIX: On roasting day, let butter sit at room temperature for about 30–45 minutes to soften. Combine softened butter with smoked paprika, kosher salt, garlic powder, onion powder, black pepper, basil, thyme, oregano, and celery salt.
8 tablespoons unsalted butter, 2 teaspoons smoked paprika, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, ½ teaspoon dried basil, ½ teaspoon dried thyme, ½ teaspoon dried oregano, ½ teaspoon celery salt, ½ teaspoon cayenne pepper
PREHEAT: Remove the turkey from the refrigerator about 30 minutes before roasting. Remove any paper towels from the baking sheet. Preheat oven to 425°F, with the rack in the lower third position.
RUB: Brush off any excess salt and pat dry again with paper towels. Rub the compound butter under the skin evenly. Brush skin with neutral oil and tuck in the wings. Insert the leave-in thermometer into the thickest part of the breast. Optional, add a splash of broth to the roasting pan so the drippings don’t burn.
2 tablespoons neutral oil
ROAST: Roast for 6–7 min per pound, but rely on temperature, not time. After about 30 minutes, check the skin. If it is already darkened, place a sheet of loosely tented foil over the bird to prevent the skin from burning. Rotate halfway through for even cooking. Roast until the internal temperature reaches 155–160°F. (The turkey will rise to 165°F as it rests.)
REST: Rest for about 20 minutes before carving with loosely tented foil.
GRAVY: While the turkey is resting, make the gravy. Strain turkey drippings and measure out ¼ cup in a small saucepan over medium-low heat. Whisk in flour a little at a time until there are no lumps. Cook while stirring for 4–5 minutes until flour is slightly darkened, then mix in garlic. Slowly whisk in warmed stock until smooth. Simmer for 5–8 minutes, until thickened. Add dry seasonings, and finish with 1–2 tablespoons of butter and chopped parsley. Taste and adjust seasonings as necessary.
¼ cup strained drippings, ¼ cup flour, 2½–3 cups turkey stock, 3 cloves garlic, ¾ teaspoon smoked paprika, ¼ teaspoon celery salt, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon black pepper, ⅛ teaspoon cayenne pepper, Salt to taste, 2 tablespoons butter, 1–2 teaspoons parsley
CARVE: Remove the leg and thighs. Cut down and away from either side of the breastbone to remove the breast, then slice against the grain.
SERVE: Serve hot topped with gravy with your favorite sides.

Notes

Save the backbone to make turkey stock.
Use kosher salt, not table salt.
Store leftover turkey in the refrigerator for 3–4 days. Remove the meat from the bone before storing.
Freeze: Add turkey to freezer bags and remove as much air as possible. Freeze for 3–6 months.
Reheat: For the juiciest results, reheat the turkey gently in a covered skillet with a splash of turkey stock, or warm covered in a 300°F oven until heated through. Avoid microwaving large pieces, it dries them out fast.

Nutrition