This is my exact turkey recipe I have been using for years. The butter, hot sauce, and Cajun seasoning is all you need. I typically add pecan and cherry chunks. The Thanksgiving leftovers and carcass turns into Christmas turkey and sausage gumbo!
I love Cajun food! Thank You. P.S. for crispy skin prepare annatto seed with oil (do not burn the seeds nor the oil/strain the seeds out) and brush annatto oil to the skin and you will take it to another level.
Great vid, sir! I usually do a traditional brine, but I'm going in dry this year, and after reviewing several methods, this is basically how I planned to do it. Your result sealed it for me 🤝 new subscriber
Pro tip: I bought their cajun turkey kit and am currently doing a test run on a chicken with it (skipping the premade brine for a homemade one). While doing the injection some of the rub pieces were too large to get through the needle. Run it through a spice blender or crush in a mortar/pestle first. It's a huge pain trying to unclog one of those needles (even the large one).
Hey Tom, love this recipe, love all the content you put out. I’ve had some great experiences replicating your videos. I would love to see a breakfast burrito video! I love breakfast burritos with brisket hash. Thanks Tom!
Hey Tom instead of putting directly on the grill grates could you not just leave it on the rack in the pan to collect all of the juices coming off the bird while it cooks? I bet they would make an awesome gravy.
I’m going to do a practice turkey before Thanksgiving, and after watching this, I’m think I’m going to try the spatchcock method. Not sure if I’ll try Cajun seasoning, or just go traditional seasoning, but either way, I’m looking forward to seeing what my KJ Classic III can do with a big bird.
I'm looking forward to following this recipe this year. I've done many spatchcocked turkey's and they turn out great, but looking forward to the Cajun seasoning. I will be taking Thanksgiving dinner supplies several hours north of us and cooking it there. I'm buying my turkey soon so it can thaw, and then I planned to do the dry brining here before heading there Tuesday morning. My plan was to dry brine it Sunday - Monday, throw it in a 2 gallon Ziploc for the trip Tuesday, then lay it back out on the rack and back into the fridge until Thursday morning. Is that going to be too long for the dry brine? Should I just spatchcock the turkey before the trip, then do the dry brine Tuesday night - Thursday morning?
Love these videos Tom! Always great content. Question tho...Is the logo’ed apron available to purchase? I really like it and I have the hat already. Thanks!
I usually do this on Thanksgiving,but not with spatchcock or home aid butter injection, always bought the Tony’s brand(I think that’s the name)? Any how, definitely making my butter this year, with a spatchcock! Thanks chef Tom,always enjoy you cooking!!
sherm202563: Absolutely! Just follow the cooking temps in the video on your Traeger. Here is a link to another spatchcock turkey recipe that we did on the YS640, if you want to reference a pellet grill video: th-cam.com/video/Cn5XzGHw2yE/w-d-xo.html
I have to cook the bird early (Sunday) and transport it for a 5hr drive, then reheat on Thanksgiving Day. Do you have a process for that? i am sure I am not alone! :-)
I would put it directly into a pan covered in foil, then stick it in a towel lined ice chest for the drive. Might not need to reheat it, but if you do, I would go into an oven on low, like 150-200 at most until it is done. Or you could pull it early, transport it, then finish it off in an oven at your destination. It will have picked up all the smoke flavor well before you pull it.
I second the ice chest, but you can also pre-heat the chest with hot water and then just pour it out and put in the bird. That way more heat is already in there.
It would be awesome if you could break down more the ratio of seasoning. The seasoning mixes are great sure. Dont reveal all the secrets, just a little taste✌
The Cattleman's Grill seasonings are 100% all natural with no fillers or binders. We have friends and family that have very strict gluten free diets and use Cattleman's Grill seasonings frequently without any issues. Here are the list of ingredients for Cajun Fusion: Sea Salt, Spices (White Pepper, Red Pepper, Black Pepper, Oregano, Basil, Thyme), Paprika (Color), Dehydrated Garlic, and Dehydrated Onion. All Natural, No MSG
While no videos specifically for your grill, here's a how-to: th-cam.com/video/ILnUJzJSAPk/w-d-xo.html And a device that may help you out if you want to use pellets: th-cam.com/video/xcotI8ZkaLY/w-d-xo.html
Thanks for taking the spatchcock a few steps further. Learned something new today.
This is my exact turkey recipe I have been using for years. The butter, hot sauce, and Cajun seasoning is all you need. I typically add pecan and cherry chunks. The Thanksgiving leftovers and carcass turns into Christmas turkey and sausage gumbo!
Dang! That gumbo sounds great.
Will try this looks awesome
I do the same, except I make broth with the carcass and use it in the Jambalaya I make with the leftover meat.
I love Cajun food! Thank You. P.S. for crispy skin prepare annatto seed with oil (do not burn the seeds nor the oil/strain the seeds out) and brush annatto oil to the skin and you will take it to another level.
Never tried this but I think this year is the year! Thanks for tips Tom
Just cooked this for my family and they loved it. Thanks for a great recipe! I'm definitely gonna make it again.
From those of us in SW Louisiana (Cajun Country), Ca C’est Bon!! Meaning you did good 👍
Brent Carlin went to USL back in da day!
Love your videos Tom, very informative.
Made this last year and everyone said it was the best turkey they've had on thanksgiving. Making it again this year, cause why not!?
That's awesome! Have a happy Thanksgiving!
Thanks for the tip on the thigh and wishbone!
Great vid, sir! I usually do a traditional brine, but I'm going in dry this year, and after reviewing several methods, this is basically how I planned to do it. Your result sealed it for me 🤝 new subscriber
I gotta get that new rub! Looks great!
Love the videos and recipes!!
One of the most nice turkey, I have ever seen. Looking amazing 👍👍👍
How does the new Cattleman's cajun rub compare to the Meat Church Holy Voodoo?
Another great vid. Good job Chef Tom. I think I’m gonna try this with a spatchcock chicken first since we eat one almost every week.
Great job
Pro tip: I bought their cajun turkey kit and am currently doing a test run on a chicken with it (skipping the premade brine for a homemade one).
While doing the injection some of the rub pieces were too large to get through the needle. Run it through a spice blender or crush in a mortar/pestle first. It's a huge pain trying to unclog one of those needles (even the large one).
I followed this recipe to the letter. What amazing results. Absolutely magnificent. Thank you. I urge others to do the same
Hey Tom, love this recipe, love all the content you put out. I’ve had some great experiences replicating your videos.
I would love to see a breakfast burrito video! I love breakfast burritos with brisket hash. Thanks Tom!
Hey Tom instead of putting directly on the grill grates could you not just leave it on the rack in the pan to collect all of the juices coming off the bird while it cooks? I bet they would make an awesome gravy.
Yes especially in an offset smoker.
That looks amazing. How spicy is this? Would you compare it to the cherry habanero?
Another great one as always. Now that there’s the Cajun Fusion......how bout a gumbo recipe?
I’m going to do a practice turkey before Thanksgiving, and after watching this, I’m think I’m going to try the spatchcock method. Not sure if I’ll try Cajun seasoning, or just go traditional seasoning, but either way, I’m looking forward to seeing what my KJ Classic III can do with a big bird.
I'm looking forward to following this recipe this year. I've done many spatchcocked turkey's and they turn out great, but looking forward to the Cajun seasoning. I will be taking Thanksgiving dinner supplies several hours north of us and cooking it there. I'm buying my turkey soon so it can thaw, and then I planned to do the dry brining here before heading there Tuesday morning. My plan was to dry brine it Sunday - Monday, throw it in a 2 gallon Ziploc for the trip Tuesday, then lay it back out on the rack and back into the fridge until Thursday morning. Is that going to be too long for the dry brine? Should I just spatchcock the turkey before the trip, then do the dry brine Tuesday night - Thursday morning?
I would like to see a Chef Tom beef tenderloin for the Holidays.
He did one a year or so ago, I made it for my family and it was AMAZING. It's coffee crusted and had a brie sauce for it too
Same for pellet grill? Temps 300 then increase it near the end?
Maaann.... Need a Turkey NOW!!! Can’t wait till the Fresh show up at local grocery!!
Love these videos Tom! Always great content. Question tho...Is the logo’ed apron available to purchase? I really like it and I have the hat already. Thanks!
Love your videos Chef. Big Fan,Plz Share The Recipe of Jerk Chicken in your Next video ❤️❤️❤️
I usually do this on Thanksgiving,but not with spatchcock or home aid butter injection, always bought the Tony’s brand(I think that’s the name)? Any how, definitely making my butter this year, with a spatchcock! Thanks chef Tom,always enjoy you cooking!!
Craig Barnes me too- Tony’s & Butter worked for me
Hey Tom can this be done on the traeger grill
sherm202563: Absolutely! Just follow the cooking temps in the video on your Traeger. Here is a link to another spatchcock turkey recipe that we did on the YS640, if you want to reference a pellet grill video: th-cam.com/video/Cn5XzGHw2yE/w-d-xo.html
Yes, this can be done on a Traeger grill.
Can I do this exact same thing but with a chicken? I have a couple friends who want me to make a smoked Cajun chicken
This is my question also
Absolutely! I do it all the time. Works on whole or cut up birds.
Yup, we got a super juicy!
What temperature do you turn it up to after the 300 degree cook.
By opening up the air flow, you should see an increase up to or over 425 degrees, keep an eye on the internal temp of the turkey.
Can you do a duck recipe? I don’t see them very often
Can I use this recipe to fry a turkey? Can I inject it, then put a dry rub on after it is done?
So if you were to do this in an oven you'd start at 300 and then when it temps to 145 increase the oven to about 350?
Nice work Chef Tom. How about a video on how to cure your own bacon? I have a Big Green Egg, so if you can do it on a Kamado, even better.
I have to cook the bird early (Sunday) and transport it for a 5hr drive, then reheat on Thanksgiving Day. Do you have a process for that? i am sure I am not alone! :-)
I would put it directly into a pan covered in foil, then stick it in a towel lined ice chest for the drive. Might not need to reheat it, but if you do, I would go into an oven on low, like 150-200 at most until it is done. Or you could pull it early, transport it, then finish it off in an oven at your destination. It will have picked up all the smoke flavor well before you pull it.
I second the ice chest, but you can also pre-heat the chest with hot water and then just pour it out and put in the bird. That way more heat is already in there.
It would be awesome if you could break down more the ratio of seasoning. The seasoning mixes are great sure. Dont reveal all the secrets, just a little taste✌
Is the new Cattleman's Grill seasoning gluten free?
Great Question!
The Cattleman's Grill seasonings are 100% all natural with no fillers or binders. We have friends and family that have very strict gluten free diets and use Cattleman's Grill seasonings frequently without any issues. Here are the list of ingredients for Cajun Fusion: Sea Salt, Spices (White
Pepper, Red Pepper, Black Pepper,
Oregano, Basil, Thyme), Paprika (Color),
Dehydrated Garlic, and Dehydrated Onion.
All Natural, No MSG
1 view feelsgoodman im ready
Great video, as I'm new to BBQ any videos coming up on WEBER Spirit II as that's all i have :-(........for now :-)
While no videos specifically for your grill, here's a how-to: th-cam.com/video/ILnUJzJSAPk/w-d-xo.html
And a device that may help you out if you want to use pellets: th-cam.com/video/xcotI8ZkaLY/w-d-xo.html
When you turned it up at the end, you went from 300 to what
Spatchcocking is for rookies otherwise love your videos
2등!ㅋㅋ
how to make a $20 turkey with a $1000 budget.