Thanksgiving Cajun Turkey
You can prepare this Cajun Turkey with confidence. This extra juicy turkey is foolproof, stress-free, and easy for even first-time cooks, making it the perfect centerpiece for your Thanksgiving table.
Servings: 12 people
Ingredients
- 12 lb whole turkey or 6 lb. bone-in turkey breast if frozen thaw it fully first
- Kosmos brine or my brine recipe is below in notes
- 3 sticks butter 1.5 cups/24 tablespoons
- 3 tablespoons Cajun seasoning see notes for my homemade cajun seasoning
- olive oil
For the Stuffing (only if using whole turkey)
- 1 large onion, not peeled
- 8 cloves garlic, halved and not peeled
- 1 small bunch parsley
- 1 lemon, quartered
- 1 apple, quartered
Instructions
Before you start
- Brine the turkey first as it ensures the turkey will be tender from the inside out. Follow the brine instructions as specified on the package or mine is listed in the notes section below. Allow turkey to dry out in the fridge after the brine for 6-8 hours before proceeding.
Prep the turkey
- Let the turkey sit on the counter for 1 hour before it goes in the oven, to remove the chill from the fridge.
- Make the Cajun butter by combining the softened butter with 3 tbsp Cajun seasoning. Mix until smooth. Set aside 1/2 cup of the butter for drizzling over the sliced turkey before serving.
- Remove the neck and giblet bag from the cavities of the turkey and discard (or save for gravy if you prefer). If using a turkey breast, these are already removed.
- Place the turkey upright on the roasting rack. Use crumpled foil underneath the turkey on either side if needed to help it sit upright evenly.
- If using a whole turkey, tuck the wings underneath/behind the body of the turkey. Stuff the cavity with all the stuffing ingredients then tie the legs together with butchers twice to tie up the turkey cavity.
Butter the turkey
- Use several paper towels to remove any excess moisture from the skin. You want the skin very dry to ensure even browning and crisping of the skin.
- Separate the skin by sliding your fingers under it to loosen and gently separate the skin, being careful not to tear it. Dab the turkey dry again if needed.
- Massage half the butter under the skin, pushing it around evenly and massaging it under the skin. Pat the outside of the skin dry again with paper towels.
- Add 1 tbsp olive oil to the remaining butter and coat the outside of the skin evenly with the butter using a basting brush. The cold temperature of the turkey can cause the butter to harden and pull away from the turkey in some spots. Just add a little olive oil to those areas, and it will help the butter to adhere again.
Roast the turkey
- Preheat oven to 325 degrees. Place the rack on the second level from the bottom.
- Roast the turkey uncovered for about 13-15 minutes per pound. Monitor the turkey during the second half of the cooking time to prevent the skin from burning, ensuring it browns evenly. If needed, place tented foil on top of the turkey as it continues to cook.
- Allow turkey to rest for 20-30 minutes before carving and plating. Melt the remaining cajun butter and drizzle over the sliced turkey.
Notes
This video provides a great tutorial on carving and plating a beautiful Thanksgiving turkey.
Cajun seasoning:
2 tablespoons mild paprika
2 teaspoons salt
3 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chili powder, add more if you like heat
1.5 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon brown sugar
1.5 teaspoon cayenne pepper, add more if you like heat
1/2 teaspoon cracked pepper Homemade Brine (for a bone-in turkey breast, halve this recipe) 2 gallons of water
1.5 cups canning salt
1/3 cup brown sugar
1/4 cup Worcestershire sauce
10 large garlic cloves, smashed
1 tbsp black pepper Mix all the ingredients in a large food-grade container or turkey bag. Submerge the turkey so it's fully covered. Brine the turkey for 1 hour per pound. Remove the turkey from the brine and discard the brine. Allow turkey to dry out in the fridge for 6-8 hours before cooking to ensure crispy skin.
2 teaspoons salt
3 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chili powder, add more if you like heat
1.5 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon brown sugar
1.5 teaspoon cayenne pepper, add more if you like heat
1/2 teaspoon cracked pepper Homemade Brine (for a bone-in turkey breast, halve this recipe) 2 gallons of water
1.5 cups canning salt
1/3 cup brown sugar
1/4 cup Worcestershire sauce
10 large garlic cloves, smashed
1 tbsp black pepper Mix all the ingredients in a large food-grade container or turkey bag. Submerge the turkey so it's fully covered. Brine the turkey for 1 hour per pound. Remove the turkey from the brine and discard the brine. Allow turkey to dry out in the fridge for 6-8 hours before cooking to ensure crispy skin.