Go Back
–+ servings
Close-up of black man carving roasted turkey during Thanksgiving meal at dining table.

Roasted Cajun Butter Turkey Recipe

This Thanksgiving, spice up your holiday bird with this Cajun butter seasoning recipe and method.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours 45 minutes
Brine Time 12 hours
Total Time 17 hours 15 minutes
Course Dinner
Cuisine Cajun
Servings 1
Calories 6585 kcal

Equipment

  • Large spoon
  • Spatula
  • Kitchen twine
  • Large roasting pan
  • Meat injector
  • Meat thermometer
  • Cheesecloth

Ingredients
  

  • 1 whole turkey (your choice of size)
  • 1 Tbsp kosher salt per 5 lbs of turkey

Cajun Butter

  • 2 lbs unsalted butter room temperature
  • 1 Tbsp fresh rosemary chopped
  • 1 Tbsp fresh oregano chopped
  • 1 Tbsp fresh thyme chopped
  • 1 Tbsp fresh sage chopped
  • 1 Tbsp Cajun seasoning
  • 1 Tbsp smoked paprika
  • 1 Tbsp fresh lemon juice
  • 1 tsp black pepper

Instructions
 

  • Dry brine your fresh turkey with kosher salt the night before by covering with salt and letting it sit in fridge overnight, covered. Use 1 Tbsp salt per 5 lbs of turkey. Do not rinse off the dry brine.
  • Make your Cajun butter by mixing all Cajun butter ingredients together in a medium bowl until well blended (it will look orange). Set aside half of the seasoned butter for Step 6.
  • Carefully separate the turkey skin from the meat and smother half of the remaining room temperature Cajun butter under the skin onto the meat. Use a spatula and move slowly so you don’t damage or rip the skin. Use the other half of the butter on the exterior of the turkey skin.
  • Place desired vegetables — such as carrots, onions, and celery — in the cavity of the turkey, and tie the legs with kitchen twine. Additionally, line the bottom of your large roasting pan with more vegetables of your choice and add chicken broth or white wine. Place the rack inside the roasting pan and lay the turkey on top.
  • Cook the turkey for 45 minutes at 400°F, then remove it from the oven and lower the temperature to 325 degrees.
  • Melt the remainder of the Cajun butter, and soak a cheesecloth inside. Cut the cheesecloth to fit your turkey, if necessary. Set aside.
  • Inject the turkey with melted Cajun butter. To do this properly, fill a clean meat injection syringe with the melted butter. Select about 8 spots, focusing on the thigh, breast, leg, and wing, and inject slowly until your butter is gone. Repeat as necessary until remaining butter is gone.
  • Lay the buttered cheesecloth over the turkey and cook for an additional hour. Keep the cheesecloth on and bask the turkey in the compound butter.
  • Cook turkey an additional 2-3 hours, checking the internal temperature every 45 minutes. Make sure the cheesecloth is snug against the turkey.
  • Remove the turkey from the oven when the thickest part of the meat reaches an internal temperature of 165°F at the center and the juices run clear. Allow the juicy turkey to rest on the stovetop for an hour before slicing.

Nutrition

Calories: 6585kcalCarbohydrates: 17gProtein: 11gFat: 739gSaturated Fat: 467gPolyunsaturated Fat: 29gMonounsaturated Fat: 191gTrans Fat: 30gCholesterol: 1951mgSodium: 7090mgPotassium: 727mgFiber: 9gSugar: 3gVitamin A: 30054IUVitamin C: 18mgCalcium: 418mgIron: 7mg
Keyword Cajun, Entertaining, Fall, Holidays, Thanksgiving, Turkey
Tried this recipe?Let us know how it was!