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Mike Ryan’s Spatchcock Cajun Turkey
Big flavor, crispy skin, and perfect for the holidays.
This turkey delivers everything you want in a centerpiece—crisp, golden skin, juicy meat, and deep, herby flavor in every bite.
Ingredients
Instructions
Step 1
Dry brine your turkey the day before cooking with salt — use 1 tbsp of salt for every 3 lbs of turkey. Spread the salt over the turkey and let it sit in a refrigerator overnight. This not only seasons the meat but also helps dry out the skin for a crispier result.
Step 2
The next day, mix your softened butter with the Italian seasoning, paprika, chili powder, garlic, and onion powder.
Step 3
Spatchcock your turkey by removing the backbone. This allows the turkey to cook more evenly and in less time. You can also ask the butcher to do this for you at the store.
Step 4
Lather your turkey with the seasoned softened butter.
Step 5
Place the turkey onto a roasting rack with the garlic and lemon placed on the bottom of the pan. Cook at 325°F until the internal temperature reads 165°F – roughly 10 minutes per pound for your spatchcocked turkey.
Step 6
After the turkey has cooked for at least 1 hour, increase the temperature to 375°F and baste every 15-20 minutes until its done cooking.
Step 7
Once the turkey is done, remove the rack from the roasting pan and let it rest for 20 minutes. Squeeze the lemon and garlic into the pan, add the olive oil and balsamic and whisk together.
Step 8
Slice the turkey once its cooled and toss it in the pan with the sauce. Enjoy!
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