Sweet Heat Cajun Spatchcock Turkey
Category
Thanksgiving
Poultry
Regional
Holiday Season
Servings
7
Prep Time
30 minutes
Cook Time
3 hours
This Smoked Spatchcock Turkey is seasoned "Cajun style" with Sweet Heat Rub to reinvigorate the classic Thanksgiving Turkey with new life and flavor. This easy-to-follow recipe means you can spend more time this Holiday season doing what matters most, spending time with loved ones. ⭐Pro Tip: Use our Turkey Bucket Brine Kit or make your own with kosher salt and water the night before, for an even juicier, more flavorful result.
Author:
Pit Boss Kitchen
Pit Boss Kitchen
Ingredients
Special Tools
Directions
- Preheat your pellet grill or smoker to 300°F.
- Remove your turkey from its brine and pat dry. To spatchcock your turkey, place breast-side down and insert scissors along one side of the spice and cut until the neck. Rotate so the neck is closest to you and repeat along the other side of the spine. Remove the spine completely.
- Rotate the bird again so the feet are closest to you. Insert scissors between the breast and breast bone and cut through the neck area, being careful not to cut any skin. Flip the bird, cut-side down, and flatten out.
- Using a marinade injector, inject your turkey with melted Cajun butter and season the outside liberally with Pit Boss Sweet Heat Rub.
- Place on the grill and smoke until thighs and breasts reach an internal temperature of 165°F, about 3 hours
- Let rest for 30 minutes, carve, and serve!