# Components:
→ Turkey
01 - 1 whole turkey (10 to 12 pounds), backbone removed, spatchcocked
02 - 2 tablespoons olive oil
→ Cajun Spice Rub
03 - 2 tablespoons smoked paprika
04 - 1 tablespoon garlic powder
05 - 1 tablespoon onion powder
06 - 1 tablespoon dried thyme
07 - 1 tablespoon dried oregano
08 - 1 tablespoon brown sugar
09 - 2 teaspoons kosher salt
10 - 1.5 teaspoons freshly ground black pepper
11 - 1.5 teaspoons cayenne pepper
12 - 1 teaspoon ground cumin
→ Aromatics
13 - 1 large onion, quartered
14 - 1 lemon, halved
15 - 4 garlic cloves, smashed
16 - 4 sprigs fresh thyme
# Directions:
01 - Preheat oven to 425°F. Line a large roasting pan with aluminum foil or parchment paper.
02 - Blot the spatchcocked turkey completely dry using paper towels, then tuck the wing tips underneath the bird.
03 - In a mixing bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, brown sugar, kosher salt, black pepper, cayenne pepper, and ground cumin.
04 - Rub olive oil evenly over both sides of the turkey. Generously apply the spice mixture, pressing to ensure thorough coverage.
05 - Place onion wedges, lemon halves, smashed garlic cloves, and thyme sprigs at the bottom of the prepared roasting pan.
06 - Set the seasoned turkey breast-side up atop the aromatics.
07 - Roast uncovered for 80 to 100 minutes, rotating the pan halfway through. Use a meat thermometer to verify the turkey is cooked: the thickest part of the breast should register 160°F, thighs 170°F.
08 - Remove from oven, tent loosely with foil, and rest for 20 minutes before slicing.
09 - Carve the turkey and present with pan juices if desired.
