Because I suggest brining first, you’ll need to start about 24 hours before you want to eat - but it’s so worth it. As is the spatchcocking. So do both and you’ll be very happy
One 12-14 pound turkey
1/4 cup kosher salt
Cajun Seasoning
2 tablespoons smoked paprika
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried thyme
2 tablespoons black pepper
2 tablespoon cayenne pepper
1.5 cups butter, 3 sticks softened
1 cup chicken broth
Juice of 1/2 lemon
Spatchcock turkey, watch ‘how to spatchcock’ here
Dry brine turkey - put the turkey on a rack on a baking sheet and season both sides with the salt, using most of it on the skin side - then refrigerate overnight
Remove turkey from fridge about an hour before cooking
Preheat oven to 425 degrees
Put seasoning ingredients in a bowl, mix well to combine then take out 2 of the tablespoons, and set aside
Combine the remaining seasoning with 2 sticks of the butter and mix well
Put the 2 saved tablespoons in bowl or pot with the remaining stick of butter, and melt
Add the chicken broth and lemon juice - mix
When slightly cooled, strain then use to inject into the turkey, see the video
Rub the butter/seasoning combo on both sides of the turkey, being sure to work in well everywhere - including getting some carefully under the skin
Roast until a thermometer reads approximately 155 degrees in the breast and cover loosely with foil - the temp will continue to rise as it rests. This will take approximately 1.5 hours
Get eating