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Cajun Roasted Turkey Recipe

4.8 from 78 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 8-10 servings
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American, Cajun

Description

This Cajun Roasted Turkey recipe features a flavorful herb and spice butter paste infused with classic Cajun seasonings. The turkey is roasted low and slow, basted regularly with chicken stock to keep it moist and tender. The combination of paprika, cayenne, garlic, and herbs under the skin delivers a spicy and aromatic crust that elevates your holiday or special occasion feast.

Ingredients

Scale

Butter Paste

  • 1 cup unsalted butter, softened
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme

Turkey and Cooking

  • 1 whole turkey, 16-18 pounds, patted dry
  • 8 cups chicken stock

Instructions

  1. Preheat Oven and Prepare Turkey: Preheat your oven to 325 degrees Fahrenheit. Remove the innards from the turkey and pat the bird dry thoroughly with paper towels to prepare it for seasoning.
  2. Make the Cajun Butter Paste: Combine all the dry seasonings in a small food processor and pulse until they form a fine powder. Mix these seasonings into the softened butter until well combined, creating a flavorful paste.
  3. Apply Butter Under the Skin: Gently pull the skin away from the turkey using the back of a large spoon, being careful not to tear it. Slowly insert chunks of the seasoned butter under the skin, then pat the skin down evenly to spread the butter paste.
  4. Prepare for Roasting: Pour 2 cups of chicken stock into the bottom of the roasting pan to keep the turkey moist during cooking. Place the turkey in the pan and cover loosely with foil.
  5. Begin Roasting and Basting: Roast the turkey for 30 minutes, then baste it with the stock from the bottom of the pan. Add 2 more cups of chicken stock any time the stock gets low to maintain moisture.
  6. Continue Cooking with Foil On: After 2 hours of basting and roasting with the foil cover, remove the foil and baste the turkey every 30 minutes for an additional 2 hours to develop a crispy, flavorful skin.
  7. Rest and Serve: Once cooked, ensure the thickest part of the thigh reaches 165 degrees Fahrenheit for safety. Let the turkey rest uncovered for 20 minutes before carving and serving to retain juiciness.

Notes

  • Click on the cooking times in the instructions to start a kitchen timer while roasting.
  • Using a meat thermometer is crucial to ensure the turkey is safely cooked to 165°F in the thickest part of the thigh.
  • Basting with chicken stock keeps the turkey moist and infuses it with savory flavor.
  • Allow the turkey to rest before carving so the juices redistribute and the meat remains tender.

Nutrition

  • Serving Size: 1 slice (about 6 ounces cooked turkey with skin)
  • Calories: 450
  • Sugar: 0g
  • Sodium: 550mg
  • Fat: 35g
  • Saturated Fat: 18g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 30g
  • Cholesterol: 125mg

Find it online: https://jessicasrecipes.com/cajun-roasted-turkey-recipe/