Juicy Cajun Butter Turkey
Ingredients
- 112-15lb turkey
preferably fresh. about 1 lb per person!
- 2yellow onions
chopped large
- 3 largecarrots
- 2lemons
- 4celery stalks
- 16 ozchicken broth or turkey stock
if your local butcher has turkey stock, pick it up!
- 4 ozwhite cooking wine)
any dry wine (i use chardonnay
- 2 lbunsalted butter
room temperature
- 1tbsps fresh rosemary
chopped fine
- 1tbsps fresh oregano
chopped fine
- 1tbsps fresh thyme
chopped fine
- 1tbsps fresh sage
chopped fine
- 1 tbspcajun seasoning
- 1 tbspsmoked paprika
- 1 tbspfresh lemon juice
- 1 tsppepper
- salt to taste
remember, you've already dry brined your turkey so use your best judgement regarding salt! taste!
- kosher salt
1 tbsp for every 5 lb of turkey
Directions
- 1
Dry Brine turkey the night before. Pat your turkey dry and season generously with kosher salt. Let it rest in the fridge for up to 6 hours or, preferably overnight. Take your turkey out a few hours before starting the cooking process to allow it to come to room temperature. Do not rinse the turkey.
- 2
Make your compound butter. Allow butter to come to room temperature and mix all spices and herbs into the butter and set aside. Your compound butter should be a nice orange color, if needed, add more paprika or cajun seasoning!
- 3
Take your room temperature turkey, Separate skin from breast and leg carefully. Use a spatula and try not to rip the skin. Take tablespoons of compound butter and rub it underneath of the skin, carefully.
- 4
Next, smear a thick layer compound butter on the top of the turkey. Make sure you get the legs and wings, and the back. You should use about half of your compound butter mixture here.
- 5
Place half your carrots, lemons, onions and celery into the cavity of your turkey, and then, use kitchen rope to tie the legs
- 6
Add the other half of your lemons, onions, celery and carrots to the bottom of your roasting pan along with your chicken broth and white wine. Place the rack inside of the roasting pan and lay your turkey on top.
- 7
Cook your turkey for 45 minutes at 400 degrees, remove from the oven and bring the oven tempertaure down to 325 degrees
- 8
Melt the rest of your compound butter, and soak your cheese cloth inside. Depending on the size od your cheesecloth you may have to cut it to fit your turkey. Your cheesecloth should cover the top of the turkey including the wings!
- 9
Then, fill up your turkey injector with the melted compound butter. Inject your turkey in about 8 spots. Inject each thigh, breast, leg and wing until your butter finishes. If you have extra butter, fill the injector up and keep injecting!
- 10
Then, lay your buttered up cheesecloth over your turkey and cook for 2-3 more hours checking the temperature every 45 minutes. Make sure your cheesecloth is tight and snug to your turkey, almost like a wet T-shirt on a body. LOL
- 11
After the first hour, remove your turkey and use the last of the compound butter to bask the turkey. (Do not remove the cheesecloth).
- 12
Let your turkey cook until the breast has reached an internal temperature of 165 degrees. Your turkey must rest a minimum of an hour before slicing.
- 13
Use the turkey drippings to make my famous gravy recipe! See recipe page!
- 14
Enjoy with your favorite people!
Juicy Cajun Butter Turkey
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About this Recipe
Transform your Thanksgiving table with a turkey that's truly delicious and flavorful, taking center stage as the ultimate main course. This Juicy Cajun Butter Turkey recipe ensures every bite is succulent and packed with aromatic goodness, moving beyond bland holiday birds.
What makes this recipe stand out is the masterful use of a generous Cajun butter blend, infused with fresh herbs like rosemary, oregano, thyme, and sage, alongside a strategic dry brine. This combination works magic, delivering unparalleled moisture and flavor deep into the meat, ensuring a tender texture and golden, crisp skin. The dry brine, hinted at by the precise kosher salt ratio, is your secret weapon for a truly juicy outcome.
Expect a turkey that's not just moist but bursting with a complex profile. The Cajun seasoning offers a subtle warmth, beautifully complemented by the bright notes of lemon. The aromatics—onions, carrots, and celery—slowly release their sweet, earthy essence as the turkey roasts, mingling with the chicken broth and dry white wine to create a rich, savory pan drippings. This is a turkey experience that promises both robust flavor and a comforting, familiar feel, designed to feed a crowd of 15 with ease.
Customization & Variations
While the recipe is crafted for optimal flavor, you have flexibility. For the liquid, readily available chicken broth works wonderfully, but if you can source turkey stock from your local butcher, it will deepen the overall turkey essence. Regarding the white cooking wine, any dry white wine will do, with Chardonnay being a reliable choice for its balanced acidity. Feel free to adjust the amount of Cajun seasoning to tailor the spice level to your preference.
Serve this magnificent Juicy Cajun Butter Turkey as the star of your holiday feast, particularly perfect for Thanksgiving. It pairs beautifully with classic side dishes, easily serving up to 15 guests with its robust size and rich flavors.