Kardea Brown’s Cajun Butter Spatchcock Turkey | Delicious Miss Brown

Kardea Brown’s Cajun Butter Spatchcock Turkey

Get ready to elevate your holiday feast with Kardea Brown’s Cajun Butter Spatchcock Turkey. Known for her delicious Southern recipes, Kardea combines rich flavors and a cooking method that not only intensifies taste but also significantly reduces cooking time. This jaw-dropping turkey is perfect for gatherings, ensuring your turkey is juicy, flavorful, and beautifully browned.

Why Spatchcock?

Spatchcocking, or butterflying, your turkey allows it to cook more evenly while also reducing the overall cooking time. Traditionally, whole turkeys take hours to roast, but spatchcocking provides the same deep flavor in a fraction of the time, making it a popular choice for chefs who want to serve matters of flavor without the wait.

Ingredients

• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1/4 cup dry white wine
• 1 stalk celery, cut into large pieces
• 1/2 green bell pepper, cut into large pieces
• 1/2 yellow onion, cut into large pieces
• 4 heaping pinches Cajun seasoning, plus more for the skin
• 5 tablespoons light brown sugar
• 2 tablespoons hot sauce
• 5 pinches kosher salt
• One 10- to 12-pound turkey, thawed if frozen
• 1/2 cup unsalted chicken stock

Special Equipment

• Flavor injector
• Roasting pan with wire rack
• Chef’s knife or kitchen shears

Instructions

1. Preheat the Oven: Start by preheating your oven to 425 degrees F, ensuring it’s hot enough to give your turkey a beautiful, crispy skin.

2. Make the Cajun Butter Mixture: In a food processor or blender, combine the melted butter, white wine, celery, bell pepper, onion, Cajun seasoning, brown sugar, hot sauce, and salt. Process until smooth, then transfer to a saucepan to keep warm over low heat.

3. Prepare the Turkey:

   • Remove the giblets and neck from the turkey; save them for stock or discard.
   • Place the turkey breast-side down on a cutting board. Use your knife or shears to cut along one side of the backbone from tail to neck. Repeat on the other side to remove the backbone (don’t forget to save it for stock!).
   • Flip the turkey over and press down on the breastbone until it cracks. Tuck the wing tips behind the turkey to avoid burning during roasting.

4. Inject the Flavor: Place the prepared turkey on a wire rack in a roasting pan. Using a flavor injector, inject the butter mixture at various angles into the turkey, ensuring plenty of flavor saturates the meat. Pour any remaining butter mixture over the top and sprinkle with additional Cajun seasoning to taste.

5. Roast the Turkey: Bake the turkey in the preheated oven for 30 minutes without disturbing it. After this initial time, baste the turkey with the pan juices, then reduce the oven temperature to 350 degrees F. Continue to roast, basting occasionally, until a meat thermometer reads 165 degrees F in the thickest part of the breast and thigh, usually between 45 minutes to an hour. If the mixture starts to dry out, add the chicken stock to the roasting pan.

6. Let it Rest: Once cooked, allow the turkey to rest before slicing. This step is crucial for keeping the meat juicy. Serve with the delicious pan drippings for an unforgettable flavor experience.

Final Thoughts

Kardea Brown’s Cajun Butter Spatchcock Turkey is not just a dish; it’s a celebration of Southern cooking. With the meld of spices and her grandmother’s timeless techniques, this recipe guarantees a feast that will wow your family and friends. Perfect for Thanksgiving or any gathering where good food is at the center, this turkey will undoubtedly leave everyone asking for seconds!

Watch the video by Food Network

Video “Kardea Brown's Cajun Butter Spatchcock Turkey | Delicious Miss Brown | Food Network” was uploaded on 10/23/2025 to Youtube Channel Food Network