Cajun spatchcock turkey is a flavorful and succulent dish featuring a turkey that has been spatchcocked (backbone removed and flattened) and seasoned with my King Craw Cajun seasoning.
Cajun spatchcock turkey is a flavorful and succulent dish featuring a turkey that has been spatchcocked (backbone removed and flattened) and seasoned with my King Craw Cajun seasoning.
Malcom Reed
Ingredients
12lb turkey
- 1 bottle of Creole Butter Turkey Injection
-
1/4 cup Malcom's King Craw Cajun Seasoning
Directions
Place the turkey breast side down on a cutting board. Use a sharp knife to carefully cut through the skin from the bottom of the turkey straight up the backbone to the neck exposing the backbone. Use kitchen shears to cut along the side of the backbone from the bottom to the top. Repeat on the opposite side and remove the backbone. Next, take a sharp knife, cut through the bone joining the breast, and press the turkey flat on the board. Flip the turkey over and remove the wing tips.
- Pat the skin dry with a paper towel to remove as much moisture as possible. Flip the turkey over the bone side up and pat dry. Spray with vegetable cooking spray and season with a good dose of King Craw Cajun seasoning. Flip the turkey over, place it on a raised wire cooking grate, pat the skin dry again, and spray with cooking spray. Season the skin side evenly with King Craw and let the turkey sit at room temp while the grill comes up to temp.
- Prepare a pellet grill for smoking at 300 degrees using pecan pellets for smoke flavor. Place the turkey on the pit (leave it on the raised rack for easy moving), and smoke for 1 hour.
- After rotating the turkey for an hour, place a meat probe thermometer into the thickest part of the breast. Continue to smoke until the internal temp reaches 160 degrees in the breast.
- Remove the turkey from the pit and rest. Carryover temp will allow the internal temp to climb to 165. Carve the turkey and serve.
