Cajun Turkey

Prep: 30

Cook: 2 30

Total Time: 3

Yield: 12 servings

Course: Entree

Cuisine: American

Calories: 528kcal

Author: Jessica Gavin

If you enjoy bold and spicy flavors, my Cajun turkey recipe is a must! Elevate your Thanksgiving or Christmas dinner menu with this mouthwatering twist on a classic dish.

Ingredients

▢ 12 to 14 pound (5.4 kg) turkey
▢ ½ cup (115 g) unsalted butter, softened
▢ 6 tablespoons (78 g) cajun seasoning, divided
▢ 2 cups (480 ml) unsalted chicken broth , or stock, more as needed
▢ 1 small orange, quartered
▢ 1 small yellow onion, quartered
▢ 2 garlic cloves, peeled and smashed
▢ 5 thyme sprigs
▢ ⅓ cup (79 ml) olive oil

Instructions

Remove Giblets and Neck – Place turkey on a sheet pan. Remove the giblets and the neck from the cavity. Reserve them if used to make gravy. Thoroughly dry the surface and inside the cavity with paper towels.
Make the Cajun Butter – In a small bowl, add the softened butter and 2 tablespoons of the cajun seasoning, and stir to combine.
Add the Cajun Butter – Carefully lift the skin from the breast and leg area. Rub the cajun butter underneath the skin, onto the breast and thigh meat.
Add the Cajun Seasoning – Rub 1 teaspoon of the cajun seasoning into the cavity of the turkey. Evenly rub the remaining cajun seasoning on the skin of the breast, wings, legs, thighs, and back.
Preheat the Oven – Adjust the oven rack to the lowest position. Preheat to 375ºF (191ºC).
Truss the Turkey – Tuck the wings back on the turkey. Add oranges, onions, sprigs of thyme, and garlic cloves inside the cavity. Tie the legs together with butcher's twine, or tuck the legs under the skin at the tail if still connected.
Prepare the Roasting Rack – On the bottom of the roasting pan, add the chicken broth. Place the V-rack inside the pan and then line it with foil. Spray the foil with nonstick cooking spray or grease with vegetable oil to prevent sticking. Use a knife to poke 30 holes in the foil to vent.
Oil the Surface – Gently brush the oil on the skin of the breasts, wings, legs, and thighs. Place the turkey breast side down on the foil-lined V-rack. Brush the oil over the back, legs, and thighs.
Roast the Turkey – Roast the turkey for 1 hour, then remove from the oven. Carefully remove the foil and discard it. Use two large wads of paper towel, and tilt the turkey, so the juices drain from the cavity. Then flip it over to be breast-side up.
Brush the breast, wings, legs, and thighs with olive oil. Baste with the pan drippings. Roast the turkey, basting every 30 minutes with the drippings.
Add more broth or water if the liquid is getting low in the pan. The process will take about 1 to 2 hours, depending on size. If the skin is browning too quickly, loosely tent the areas with foil.
Check for Doneness – The turkey is ready when the thickest part of the breast is 160 to 165ºF (71 to 74ºC) on a meat thermometer, and the thickest part of the thigh reaches 170 to 175ºF (76 to 79ºC).
Let it Rest – Transfer the turkey to a cutting board and rest it for about 45 minutes before carving. If desired, use the drippings to make a turkey gravy.

Notes

Homemade Cajun Seasoning: 2 tbsp kosher salt, 1 tbsp smoked paprika, 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, 1 1/2 tsp black pepper, 1 1/2 tsp dried oregano, 1 1/2 tsp dried thyme, 1 1/2 tsp cayenne pepper.
For More Seasoned Meat: After adding the cajun seasoning and butter to the turkey, place the breast side up in a roasting pan with V-rack or on a wire rack set over a rimmed sheet pan. Refrigerate uncovered for at least 12 to 24 hours. Remove the turkey from the refrigerator 1 hour before roasting.
Storing: Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months.

Nutrition

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Recipe Video