Cajun Turkey

For this Years big meal we decided to spatchcock our turkey and cook it in the oven! This method of cooking allows for a more evenly and faster cook, we have found this keeps it very juicy.

  1. Pat your turkey dry and empty out the bird! Preheat the oven to 350 Degrees!

  2. Turn the bird backbone up, get your best kitchen shears and cut along the back bone, once the backbone is removed flip the bird ove breast up and apply pressure to the breast to break the breast bone. This allows the bird to lay out flat! Tuck the wing tips so they won’t burn!

  3. Give the bird a light coating of olive oil and be sure to rub in well

  4. We decided to season this with our Country Cajun, give a heavy dusting, Be sure to season the bird well, don’t forget the wings!

  5. Time to inject! Melt Approx. 3 Tbsp of butter and mix in 1-2 Tbsp of BBQ Secret Blend (Try Cajun for an extra Kick!) Once well mixed, inject into the breast and thicker parts of the bird. Be sure to spread out your injections!

  6. The cook time is dependent on the size of the bird, Approx. 9 mins per pound ( Don’t worry about the weight lost because of the back bone)

  7. 30 minutes into the cook, melt 3 Tbsp of butter and baste! Repeat this step at least 2-3 times during cooking!

  8. Once the thickest parts of the breast have reached an internal temp of 170 degrees, remove from the oven and let rest for 5–10 minutes before slicing!



1 stick of butter

Beasley's Country Cajun

Beasley's BBQ Secret Blend