Spatchcock Cajun Turkey Recipe with Maple Glaze is the best way to cook a tender, juicy, and buttery Thanksgiving turkey. It's seasoned with spicy Cajun seasoning and glazed in maple syrup for a delicious blend the whole family will love.
Try pairing this delicious turkey recipe with a side of Easy Cornbread Dressing, Creamy Mashed Potatoes, Yeast Rolls, and don't forget a slice of Sweet Potato Pie for dessert.
It is almost time for Thanksgiving!
You may already be planning your menu or if you’re anything like me, then you may be waiting until the last minute to pull everything together. Either way, I’ve got you covered when it comes to the center of the show, the turkey.
My favorite way to prepare turkey is by roasting it in the oven. However, with time being a factor I prefer to spatchcock or butterfly the turkey to allow it to cook faster.
Let's get started!
Jump to:
What is Spatchcock?
Spatchcocking is a process that breaks down the bird by removing the backbone and flattening out the turkey. This allows the turkey to cook evenly and dramatically reduces the roasting time in the oven.
Typically a turkey needs to cook for 13 to 15 minutes per pound, but when spatchcocked a 10-14 pound turkey can be done in 70 to 90 minutes.
The process may sound complicated but I assure you it’s not.
How to Spatchcock a Turkey
The most important thing you will need to get started is a pair of poultry shears. Trust me, regular kitchen shears aren’t strong enough to get the job done, and using a knife is not advised for safety reasons. Thanksgiving is not a time to take a trip to the ER.
I’m using the OXO Good Grips Poultry Shears to help me cut with ease.
1. Begin with a completely thawed turkey turned breast side down. Using the poultry shears, cut along both sides of the backbone until you can remove it completely. Discard or save it for later to make gravy or store it in a freezer bag to make homemade stock.
2. 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.
3. Flip the turkey over, breast side up, and stretch it out as wide as it will allow.
4. 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 can flatten out.
5. Tuck the wing tips or cut them off if you prefer. I just leave them on.
Now it's time to make the herb butter, let's get started!
How to Make Herb Butter
- Butter - Use any that you prefer salted or unsalted. Try to allow it to soften to room temperature for easier mixing.
- Garlic - Be sure to use fresh garlic for the best results. This ingredient adds a nice flavor to the herb butter and pairs well with the butter and fresh herbs.
- Sage - Provides a nice woodsy flavor that is common in many holiday recipes. Be sure to use fresh sage that can be located in the produce section at the grocery store.
- Thyme - Use fresh thyme to give the herb butter a nice earthly flavor.
- Rosemary - This fresh piney herb pairs well with the thyme and balances the earthly flavors of the herbs.
Mix all the ingredients together and generously rub them all over the turkey inside and out. I am talking about everywhere your hand will fit.
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Leave no area without this butter mixture because it adds all the flavor to your turkey. Drizzle it with some olive oil before placing it in the oven to roast.
How to Cook a Spatchcock Turkey
There are two ways that you may cook this turkey in the oven.
1. Place directly on the oven rack with a pan with sides placed on the rack underneath to catch the dripping.
2. Use a large roast pan with a roasting rack to give the bird a lift in the pan to allow the juices to drain away from the bird.
Either way is fine, but today I prefer placing the turkey directly onto the oven rack.
What Temperature to Cook the Turkey?
The turkey should begin baking in the oven at 450 degrees F. for 30 minutes. Remove the turkey from the oven and brush it evenly with maple syrup.
Reduce the oven temperature to 350 degrees F. and allow the turkey to cook for an additional 60 minutes. While checking the turkey every 20 minutes using the OXO Good Grips Thermocouple Thermometer. Insert the 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 and allow it to rest for 30 to 45 minutes before carving. If you used the roast pan loosely tent the pan with aluminum foil. Carefully slide the turkey onto a large sheet pan if you cooked directly on the oven rack.
Make gravy to compliment your turkey and serve it to your friends and family. This will surely be your new favorite way to prepare turkey any time of the year. Enjoy!
Tips to Make the Best Cajun Turkey
- Roast at the right temperature. Begin at 450 degrees F. before lowering to 350 degrees F. This allows the skin to crisp up and the turkey to remain juicy.
- Cook the spatchcock turkey on a wire rack set to allow the hot air to circulate all around the bird for even cooking.
- Use a meat thermometer to check the temperature in the thickest parts (turkey breast or thigh) of the turkey. Since spatchcock turkey cooks faster, it's important to monitor it closely to avoid overcooking.
- Don't be afraid to use more cajun seasoning mix for more flavor. You can also create your own blend using paprika, cayenne, garlic powder, onion powder, black pepper, salt, thyme, oregano, and a little brown sugar.
Storage Tips
Storage. If you have any leftover turkey allow it to cool to room temperature before storing. Place the leftovers in plastic storage bags or airtight containers in the refrigerator for 3 to 4 days.
Reheating. When you're ready to serve your Cajun turkey again, reheat it in the oven at low heat or in a skillet on the stovetop at medium heat until warm. For a quicker option, leftover turkey can also be reheated in the microwave or in the air fryer.
Freezing. If you need more time, you may store the cooked and cooled turkey in the freezer for up to 3 months. When you're ready to enjoy it again, let it thaw overnight in the fridge.
Want More Tasty Holiday Recipes? Try These:
- Easy Cornbread Dressing
- Garlic Green Beans
- Southern Mac and Cheese
- Southern Cornbread
- Easy Sweet Potato Pie
- Sour Cream Mashed Potatoes
- Green Bean Casserole
- Sour Cream Mashed Potatoes
- Cola Glazed Ham
Have any comments, questions, or other ideas for this Spatchcock Cajun Turkey Recipe? Please share them in the comments below!
📖 Recipe
Cajun Turkey Recipe
Video
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
- Roast at the right temperature. Begin at 450 degrees F. before lowering to 350 degrees F. This allows the skin to crisp up and the turkey to remain juicy.
- Cook the spatchcock turkey on a wire rack set to allow the hot air to circulate all around the bird for even cooking.
- Use a meat thermometer to check the temperature in the thickest parts (turkey breast or thigh) of the turkey. Since spatchcock turkey cooks faster, it's important to monitor it closely to avoid overcooking.
- Don't be afraid to use more cajun seasoning mix for more flavor. You can also create your own blend using paprika, cayenne, garlic powder, onion powder, black pepper, salt, thyme, oregano, and a little brown sugar.
Original post date 11/18/2019. Updated 11/05/2022 and 10/25/2024.
Aline says
Girl, this looks bomb!! I always mess the turkey lol but spatchcocking it makes it so much easier and faster! Love the tips!!
LaKita says
Thank you!! It is so much easier!
SHANIKA says
Wow! This Turkey looks so well done and gorgeous! I've also learned about cutting out the back of the Turkey to ensure that it cooks well! This recipe is a must try!
LaKita says
Thank you so much!!
Calysta says
What a beautifully photographed recipe with awesome techniques! Thank you!
LaKita says
Thank you so much Calysta!!
Katrina Adams says
Your turkey looks amazing and I will definitely be adding this recipe to my collection!!
LaKita says
Thank you Katrina! You won't regret it!
Jazz says
Cajun turkey is the best! Your method turns out beautifully.
LaKita says
Thank you Jazz! I love using cajun seasoning whenever I can 🙂
Adri Ruff says
This is such a smart way to get your bird in and out on Turkey Day. Thank you so much for sharing!
LaKita says
Yes! It saves so much time, especially on Turkey Day!
Mila says
Your recipes never disappoint! This is no exception. The outcome looks beautiful and so tasty!
LaKita says
Thank you so much Mila! This recipe is a keeper for sure!
Dawn @ Our Food Fix says
What a delicious turkey variation! I’ve never tried spatchcocking but am so interested!
LaKita says
Thank you! It is my favorite way to roast turkey in the oven, such a time saver!
Desiree says
Love how creative this recipe is! If you're making this for the holidays this year I'm sure the fam won't be disappointed!
LaKita says
Thank you!! I will definitely be making it again for the holiday!
Amber S Battishill says
This sounds absolutely delicious! Love that spicy and sweet combo. Gorgeous photos too!
LaKita says
Thank you! It is the best combination!!
Marta says
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!!
LaKita says
I agree!! It is so much easier!! LOL!!
Kileen says
This recipe looks and sounds so amazing! I want to try it bad!
Kileen
LaKita says
Thank you, it's really delicious!
Paula @ I'm Busy Being Awesome says
I love anything maple, I need to give it a go
LaKita says
Yes please, you won't regret it!
Amber says
Beautifully done! The outside of this turkey just looks spot on.... my mouth is literally watering!
LaKita says
Thank you! It turned out really well and didn't last a full day in my house.
Erin says
Very timely read just in time for the holidays! Will definitely add the recipe index:)
LaKita says
Thank you! Just in time!!
Ashley Rollins says
These photos make it so easy to follow. This looks delicious.
LaKita says
Thank you Ashley! It is simple with a good pair of poultry shears 🙂
Kendra says
I’m attempting this delicious sounding recipe this holiday. But I’m a bit confused. Do I butter, then pat dry , add olive oil and then Cajun seasoning? Wouldn’t Patti g it dry after the butter remove it?
LaKita says
Awesome! You will add the butter first, then lightly dab away any excess moisture with a paper towel. Try not to rub the butter with the paper towel, but you do want to get rid of any moisture on the surface of the butter before adding the other ingredients. Hope this makes sense. If you have any other questions, please feel free to send an email to lakita@simplylakita.com.