Spatchcock Turkey with Cajun Herb Butter

A Thanksgiving turkey recipe featuring crispy, golden-brown skin, juicy meat, and a Cajun herb compound butter with garlic, rosemary, and sage. Includes a 24-hour dry brine and spatchcocking technique for even cooking.

By @cookitwithtim

Original recipe source

Cook time: 180 minutes

Servings: 8

Ingredients

• 1 turkey
• 0 salt
• 0 butter
• 0 garlic
• 0 rosemary
• 0 sage
• 0 Cajun herb compound butter

Instructions

1. Prepare the turkey by removing the backbone using kitchen shears. This process is known as spatchcocking.
2. Dry brine the turkey by generously sprinkling salt over the entire surface. Let it sit uncovered in the refrigerator for 24 hours.
3. Prepare the Cajun herb compound butter by mixing softened butter with minced garlic, chopped rosemary, and chopped sage.
4. Preheat the oven to 450°F (232°C).
5. Rub the Cajun herb compound butter under the skin and over the surface of the turkey.
6. Place the turkey on a roasting rack set inside a baking sheet.
7. Roast the turkey in the preheated oven for 30 minutes.
8. Reduce the oven temperature to 350°F (175°C) and continue roasting until the internal temperature reaches 165°F (74°C), about 1.5 to 2 hours more.
9. Let the turkey rest for at least 20 minutes before carving.
10. Carve the turkey and serve.