Roasted Cajun Turkey

Ingredients

Dry Brine

• 1 tbsp kosher salt per 5 lbs of turkey

Turkey & Base

• 1 (12–15 lb) fresh turkey (preferably fresh)
• 2 yellow onions, chopped large
• 3 large carrots
• 2 lemons
• 4 celery stalks
• 16 oz chicken broth or turkey stock
• 4 oz dry white wine (such as Chardonnay)

Cajun Compound Butter

• 2 lbs unsalted butter, room temperature
• 1 tbsp each: fresh rosemary, oregano, thyme, and sage — all chopped fine
• 1 tbsp Cajun seasoning
• 1 tbsp smoked paprika
• 1 tbsp fresh lemon juice
• 1 tsp black pepper
• Salt to taste (use judgment due to dry brine)

Instructions

1. Dry brine — Pat turkey dry and season generously with kosher salt (1 tbsp per 5 lbs). Refrigerate 6 hours or overnight uncovered. Do not rinse.
2. Temper — Remove turkey from fridge 2–3 hours before cooking to reach room temperature.
3. Make compound butter — Allow butter to come to room temperature and mix in all spices and fresh herbs until well combined. Mixture should be vibrant orange in color.
4. Apply butter under skin — Carefully separate skin from breast and legs using a spatula. Apply half of compound butter under the skin, then smear remaining half on top of the turkey including legs, wings, and back.
5. Prepare cavity and pan — Place half of carrots, lemons, onions, and celery in turkey cavity and tie legs with kitchen twine. Place remaining vegetables in the roasting pan with broth and wine. Place rack in pan and set turkey on top.
6. Initial roasting — Cook turkey at 400°F for 45 minutes, then reduce to 325°F.
7. Apply cheesecloth and inject — Melt remaining compound butter and soak cheesecloth in it. Fill turkey injector with melted butter and inject into 8 spots (thighs, breasts, legs, wings). Lay soaked cheesecloth over turkey like a snug blanket.
8. Continue cooking — Cook for 2–3 more hours. After the first hour, baste with remaining butter (do not remove cheesecloth). Check internal temperature every 45 minutes until breast reaches 165°F.
9. Rest — Remove from oven and let rest a minimum of 1 hour before slicing. Use drippings to make gravy.

Notes

• Fresh turkey preferred — Avoids long defrosting times.
• Thermometer is mandatory — Essential for perfectly cooked turkey; remove from oven at 165°F breast temp.
• Triple moisture guarantee — The compound butter, cheesecloth technique, and injection all work together to keep the turkey juicy.
• No cheesecloth — Baste turkey with compound butter every 45 minutes instead.
• Do not cover — Do not cover turkey at any point during cooking.
• Pre-brined turkey — Skip the brining step if your turkey is pre-brined.
• Plan ahead — Start cooking approximately 4–5 hours before serving. Compound butter can be made the night before.

Tags: #recipe #poultry #thanksgiving #cajun #southern #holiday