Cajun Turkey Quarter Pounder Recipes

CAJUN BUTTER SPATCHCOCK TURKEY

Steps:

• Preheat the oven to 425 degrees F.
• Combine the butter, wine, celery, bell pepper, onion, Cajun seasoning, brown sugar, hot sauce and salt in a food processor or blender. Process until very smooth. Transfer the mixture to a saucepan and keep warm over low heat.
• Remove the giblets and neck from the turkey and save for stock or discard. Place the turkey breast-side down on a cutting board. Cut along one side of the backbone from the tail to the neck with a chef's knife or kitchen shears. Repeat with the other side and remove the backbone. (Save for stock!)
• Turn the turkey over, and press down on the breastbone with the heel of your hand until it cracks. Tuck the wing tips up and over the back of the turkey. (This prevents them from burning.) Place the turkey on a wire rack in a roasting pan.
• Fill a flavor injector with the butter mixture and inject as much of the butter into the turkey at different angles. Pour any remaining butter over the top of the turkey, then sprinkle with additional Cajun seasoning, if desired. Place the roasting pan on the middle rack in the oven and bake for 30 minutes, undisturbed.
• Baste the turkey with the pan juices and reduce the oven temperature to 350 degrees F. Continue to bake, basting occasionally, until a meat thermometer reaches 165 degrees F when inserted in the thickest portion of the breast and thigh (avoiding bone), 45 minutes to 1 hour. (Add the chicken stock to the roasting pan if it starts to dry out.) Let rest before slicing. Serve with the pan drippings.

CAJUN BUTTER SPATCHCOCKED TURKEY

Steps:

• Preheat the oven to 425 degrees F. Fit an 18-by-13-inch rimmed baking sheet with a wire rack.
• To spatchcock the turkey, use a large chef's knife or kitchen shears to cut along both sides of the backbone. Remove the backbone and reserve for stock if desired. Place the turkey breast-side up on a cutting board and use your hands to press the center to break the breastbone and flatten the bird. Use your fingers to gently loosen the skin from the breast and the legs, then place the turkey on the prepared baking sheet.
• To make the Cajun butter, mix together the smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper, dried oregano, dried thyme, salt and black pepper in a medium bowl. Place the butter in another medium bowl and mix in the spice mixture until well combined. Transfer a quarter of the Cajun butter to a small microwave-safe bowl and set aside.
• Rub the turkey with the remaining room temperature Cajun butter under the skin and on top of the skin.
• Roast the turkey until the skin begins to brown, about 35 minutes.
• Microwave the reserved Cajun butter until melted, about 10 seconds. Lower the oven temperature to 350 degrees F, brush the melted Cajun butter over the crispy skin and roast until golden, about 20 minutes. Baste the turkey with the pan drippings and roast, basting once more, until the internal temperature registers 160 degrees F on an instant-read thermometer, about 1 hour.
• Remove the turkey from the oven and let it rest at least 15 minutes. Pour the juices from the baking sheet into a small serving bowl and reserve for drizzling over the bird. Slice the turkey breasts and transfer to a serving platter. Remove the wings, thighs and legs and transfer to the platter. Slice the 1/2 lemon into rounds. Garnish the turkey with the lemon rounds and herb sprigs if desired.