Modified: Aug 18, 2025 · Published: Aug 4, 2025 by LaKita · This post may contain affiliate links.

Spatchcock Cajun Turkey Recipe with Maple Glaze

Say goodbye to dry turkey! This spatchcock Cajun turkey recipe is seasoned with buttery spice rub and brushed with a sticky maple glaze. Juicy, flavorful, and cooks in half the time.

Updated August 2025: This recipe post has been updated with a clearer structure, more expert tips, and FAQs to help you confidently make a flavorful spatchcock turkey with crispy skin and juicy meat. Originally posted November 18, 2019.

Overhead view of cut up turkey on white serving platter with garnish.

Here's what readers have to say about this recipe:

Reader Aline, commented: "Girl, this looks bomb!! I always mess the turkey lol but spatchcocking it makes it so much easier and faster! Love the tips!! ★★★★★"

Another reader Marta, commented: "I think spatchcocking turkeys should be more of thing. I always suggest it to my family members who can't seem to understand roasting until FULLY cooked, LOL!! ★★★★★"

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Before You Roast This Cajun Turkey, Read This
📖 Recipe
Storage & Reheating Tips
FAQs
More Holiday Mains You'll Love

This oven-roasted turkey skips the stress of dry white meat and bland skin. Instead, it brings serious flavor with a buttery Cajun rub and sticky-sweet maple glaze. Thanks to the spatchcock method (where the backbone is removed so the turkey lays flat), you get even roasting and dramatically faster cook time. Perfect for Thanksgiving or any holiday feast.

Whether it's your first time spatchcocking a bird or your tenth, I'll walk you through everything you need to know. This is the turkey I make for my own family's holiday table when I want maximum flavor and minimum fuss.

Close up front view of carved turkey on serving platter on top of marble surface.

Before You Roast This Cajun Turkey, Read This

Use sharp kitchen shears to cut out the backbone. Don't wrestle with dull tools.
Let the butter come to room temperature so it spreads evenly under and over the skin.
Dry the skin well with paper towels for crispier skin.
Use a meat thermometer to ensure juicy results (165°F in the thickest part of the breast).
Rest the turkey 15-20 minutes before slicing.

📖 Recipe

Spatchcock Cajun Turkey Recipe

LaKita Anderson

Make this juicy spatchcock Cajun turkey recipe with buttery seasoning and maple glaze. Crispy skin, tender meat, and faster cook time. Perfect for Thanksgiving or holidays!

4.94 from 15 votes

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Prep Time 30

Cook Time 2

Resting Time 30

Total Time 3

Course Main Course

Cuisine American

Servings

Calories 177 kcal

Equipment

1 roasting pan or rimmed sheet pan
1 poultry shears

Ingredients

1 cup butter, softened
2 cloves garlic, minced
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 12 to 20 pound turkey, thawed with neck and giblets removed
½ cup olive oil
½ tablespoon cajun seasoning
¼ cup maple syrup

Instructions

Preheat the oven to 450 degrees F.
Using a small bowl, stir together the 1 cup butter, 2 cloves minced garlic, 1 tablespoon sage, 1 tablespoon thyme, and 1 tablespoon rosemary. Set it aside.
Spatchcock the turkey by using the poultry shears, cut along both sides of the backbone until you are able to remove it completely. Save it to make gravy or store it in a freezer bag to make homemade stock.
Gently stretch open the cavity of the bird to reveal the breastbone inside. Carefully make a small incision in the bone using a knife. This will make it easier to flatten out the turkey.
Flip the turkey over, breast side up, and stretch it out as wide as it will allow.
Place both of your hands on both sides of the chest of the bird and press down firmly until you hear a snapping sound and the turkey is able to flatten out. Tuck the wing tips or cut them off if you prefer.
Use your hands to generously spread the herb butter all over the turkey. Don't forget the area between the skin and meat.
Use a paper towel to pat the outside of the turkey to dry it of any excess moisture. Drizzle the ½ cup olive oil evenly on top of the turkey. Spread with your hands to cover evenly. Evenly sprinkle on the ½ tablespoon cajun seasoning.
Place in a roasting pan or directly on the oven rack with a separate pan placed on the rack underneath to catch the drippings. If you placed directly on the rack, remove using a set of metal spatulas or turkey lifters.
Cook the turkey for 30 minutes. Remove from the oven and brush evenly all over with ¼ cup maple syrup. Reduce the oven temperature to 350 degrees F. Return the turkey to the oven to cook.
Set a timer to check the turkey every 20 minutes by inserting a thermometer into the thickest part of the thigh, once the internal temperature registers 165 to 170 degrees it is ready to be removed.
Remove the turkey from the oven. If you used the roast pan loosely tent the pan with aluminum foil. If you cooked directly on the oven rack, carefully transfer the turkey from the oven onto a pan. Allow the turkey time to rest for 30 to 45 minutes before carving.

Notes

Place a few halved onions or citrus slices under the rack to flavor the drippings.
Make a quick pan gravy with the drippings if desired.
Use leftover bones for a rich turkey stock or soup base.

Calories: 177kcalCarbohydrates: 4gProtein: 0.2gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 31mgSodium: 92mgPotassium: 27mgFiber: 0.2gSugar: 3gVitamin A: 487IUVitamin C: 1mgCalcium: 15mgIron: 0.2mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Keyword cajun turkey, spatchcock cajun turkey, spatchcock turkey

Tried This Recipe?Leave a comment below or tag @simplylakita on social!

Close up front view of hand placing thermometer into the cooked turkey leg on sheet pan.

Storage & Reheating Tips

Storage: Store leftover turkey in an airtight container in the fridge for up to 4 days.

Freezing: Wrap sliced turkey in foil or freezer bags and freeze up to 2 months.

Reheating: Cover slices with foil and warm in a 300°F oven or microwave with a splash of broth.

Close up view of cut up turkey on large white serving platter with herbs and fruit for garnish.

FAQs

What does spatchcock mean?

It's a method where the turkey's backbone is removed and the bird is flattened to roast evenly and faster.

Can I prep the turkey ahead of time?

Yes! Spatchcock and season the turkey the day before. Cover and refrigerate until ready to roast.

How long does it take to cook a spatchcock turkey?

It depends on the size, but 12-14 lbs usually roasts in about 1 hour and 15 minutes at 425°F.

What if I don't have Cajun seasoning?

Make your own with paprika, garlic powder, onion powder, thyme, cayenne, and black pepper.

Can I use this recipe on a smaller turkey or chicken?

Yes! The same method works on smaller birds. Adjust the cooking time accordingly.

Carved turkey on white serving platter with garnish.

More Holiday Mains You'll Love

Tried this recipe? Leave a comment below sharing how it turned out, or tag @simplylakita on Instagram so I can see your beautiful holiday turkey! If you loved it, be sure to share this recipe with a friend who needs a new Thanksgiving tradition.

💌 From my kitchen to yours, happy roasting!