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

Kardea loves to spatchcock her turkey because it gets the same flavor as baking whole, but with the added benefit of taking much less time to cook! #KardeaBrown #FoodNetwork #DeliciousMissBrown #Turkey #StreamOnMax for more #DeliciousMissBrown: https://foodtv.com/StreamOnMaxYT! Get the Cajun Butter Spatchcock Turkey recipe ▶ https://foodtv.com/4mx2Z04 Get the Sweet Potato Pie-Stuffed Cornbread ▶ https://foodtv.com/3KQgdYK Subscribe to Food Network ▶ http://foodtv.com/YouTube Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cajun Butter Spatchcock Turkey RECIPE COURTESY OF KARDEA BROWN Level: Easy Total: 2 hr 25 min (includes resting time) Active: 35 min Yield: 8 to 10 servings 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 Directions Special equipment: a flavor injector 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Kardea Brown's Cajun Butter Spatchcock Turkey | Delicious Miss Brown | Food Network https://youtu.be/SsDXTYgSTXw