Cajun Butter & Garlic Smoked Spatchcock Turkey
Smoky, savory, and packed with flavor, this spatchcock turkey is seasoned with a bold Cajun rub and finished with a rich garlic butter baste. Cooked low and slow on the smoker or grill, it’s a delicious centerpiece for your fall gatherings, Thanksgiving table, or weekend feast.
Featuring Grassroots Co-op Pasture-Raised Turkey, this recipe brings together simple ingredients and big flavor for a turkey everyone will want a slice of!
This recipe was created by our partner Nate of Can2_BBQ! Known for bringing bold flavors and backyard BBQ inspiration to the table, Nate knows how to make turkey the star of any gathering. We’re excited to collaborate with him and share more delicious recipes with you!
Follow Nate on Instagram for more BBQ inspiration:
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makes:6-8
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total time:2½–4hrs
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cooking difficulty:Medium
Ingredients
Utensils
- Sharp chef’s knife or poultry shears
- Small mixing bowl
- Smoker or grill — capable of maintaining 275–300°F
- Meat thermometer
Instructions
Prepare the Turkey
Remove the backbone from the turkey using kitchen shears or a sharp knife. Flip the turkey over and press down on the breastbone to flatten it into a spatchcocked position. Pat the turkey completely dry with paper towels.
Season Generously
Apply an even base layer of SPG seasoning over the entire turkey. Finish with a generous coating of Cajun rub, making sure to season both sides for maximum flavor.
Fire Up the Smoker or Grill
Preheat your smoker or grill to 275–300°F. Place the turkey on the smoker or grill and cook for approximately 2 hours.
Make the Garlic Butter Baste
After the first 2 hours, melt 1½ sticks of butter in a saucepan. Add a generous amount of freshly chopped garlic and Cajun rub to taste. Stir to combine.
Baste and Finish Cooking
Brush the turkey generously with the garlic butter mixture. Continue cooking, basting every 15–20 minutes to build flavor and keep the skin beautifully coated.
Cook until the thickest part of the breast reaches 160°F and the thighs reach 180°F, checking with a reliable meat thermometer.
Food safety note: Because turkey can continue cooking as it rests, verify that the breast reaches a safe internal temperature of 165°F and the thighs reach at least 165°F. If the breast is at 160°F, continue cooking until it reaches 165°F before serving.
Rest, Slice, and Serve
Remove the turkey from the smoker or grill and let it rest for 20 minutes before slicing. This allows the juices to redistribute for tender, flavorful meat.
Slice, serve, and enjoy!