In a large, deep stockpot, big enough to hold turkey and brine, combine all ingredients for Cajun Buttermilk Brine, and let sit for 10-15 minutes.
Meanwhile, prepare turkey by removing the popup timer, plastic clamp holding legs together, and then remove the neck and all of the gizzards. Spatchcock turkey. Save the backbone and neck for turkey stock.
Place the spatchcocked turkey in buttermilk brine, place something heavy over the top keep it submerged, and place in the fridge. Let turkey marinate in brine for 18-24 hours.
Preheat oven to 425 degrees. Spread green pepper, onion and garlic across the bottom of a rimmed sheet pan, and place a baking rack inside the sheet pan, jiggling it around to move veggies so that it sits flat.
Remove turkey from brine, and place on prepared sheet pan.
Roast for 1 ½ - 2 hours, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees.
Remove turkey from oven, and transfer to a large, wooden cutting board and let rest 30 minutes before carving.
Save pan drippings for gravy.
Ingredients
Directions
In a large, deep stockpot, big enough to hold turkey and brine, combine all ingredients for Cajun Buttermilk Brine, and let sit for 10-15 minutes.
Meanwhile, prepare turkey by removing the popup timer, plastic clamp holding legs together, and then remove the neck and all of the gizzards. Spatchcock turkey. Save the backbone and neck for turkey stock.
Place the spatchcocked turkey in buttermilk brine, place something heavy over the top keep it submerged, and place in the fridge. Let turkey marinate in brine for 18-24 hours.
Preheat oven to 425 degrees. Spread green pepper, onion and garlic across the bottom of a rimmed sheet pan, and place a baking rack inside the sheet pan, jiggling it around to move veggies so that it sits flat.
Remove turkey from brine, and place on prepared sheet pan.
Roast for 1 ½ - 2 hours, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees.
Remove turkey from oven, and transfer to a large, wooden cutting board and let rest 30 minutes before carving.
Save pan drippings for gravy.
