With Thanksgiving coming up, it’s time to share my Cajun Butter Turkey recipe! I know cooking a whole turkey can feel a bit intimidating, but I’ve made this recipe fool-proof so you can impress everyone at the holiday table. This delicious dish features a fresh turkey slathered in Cajun compound butter and seasoned with bold Cajun spices, all cooked to perfection for a juicy, flavorful bird!
Why You’ll Love This Cajun Turkey Recipe
- Bold Flavors: The combination of Cajun flavors and softened butter creates a flavorful turkey that’s anything but dry.
- Juicy Meat: The Cajun compound butter, combined with the injected Creole butter, melts into the turkey, keeping it incredibly moist and tender as it cooks.
- Crispy Skin: With the this easy technique, you’ll achieve that beautiful crisp skin that’s irresistible.
- Fool-Proof Turkey Recipe: Whether it’s your first time roasting a whole turkey or you’re a seasoned pro, this recipe guarantees success every time.
Ingredients
- 10-pound Turkey
- Butter
- Chica Licka Bam Bam Seasoning
- Orange
- Yellow Onion
- Celery Stalks
- Whole Carrots
- Garlic
- Chicken Broth
- Fire & Smoke Society Turkey Gravy Mix
- Water
How To Make Cajun Butter Turkey
A few days before cooking, be sure to thaw your turkey fully in the fridge. Once thawed, rinse the turkey with water and lemon slices or lemon juice, and remove all the contents from inside. Let the turkey sit at room temperature for about an hour before starting the cooking process. Pat the turkey completely dry with paper towels—this is important because the compound butter won’t stick if the turkey is moist.
Next, make the compound butter by combining two sticks of softened butter with two tablespoons of seasoning in a small bowl. Rub the compound butter generously all over the turkey, including inside the cavity. In a separate bowl, mix one cup of melted butter with two tablespoons of seasoning, then strain the mixture with a fine mesh strainer. Use a flavor injector to inject the seasoned butter into every part of the turkey, and season the outside of the bird generously with Chicka Licka Bam Bam creole seasoning.
Stuff the cavity with celery, carrots, 1/4 of an orange, 1/4 yellow onion, and two garlic cloves. Spread the remaining vegetables around the turkey in the roasting pan and pour chicken broth into the bottom. Cover the turkey loosely with aluminum foil and bake at 325 degrees for two hours. After the two-hour mark, remove the foil and baste the turkey with its drippings every 30 minutes for another hour to an hour and a half, until the internal temperature reaches 165 degrees.
Once done, let the turkey rest for 30 minutes before carving. While the turkey rests, bring one cup of water to a boil, stir in turkey gravy mix, and simmer until it thickens. Serve the turkey alongside the gravy and enjoy!
Tips for the Best Cajun Butter Turkey
- Bring to Room Temperature: Before roasting, let the turkey sit at room temperature for 1 hour to ensure even cooking.
- Use a Meat Thermometer: For best results, use a meat thermometer to check the internal temperature in the thickest part of the breast and thighs.
- Avoid a Dry Turkey: Basting with the chicken broth dripping mixture helps prevent the turkey from drying out during cooking.
- Crispy Skin: Uncover the turkey in the last hour of cooking time to achieve that perfect crispy, golden skin.
How to Store Leftover Turkey
- Leftover turkey can be stored in an airtight container in the fridge for up to 3-4 days.
- Tip: Using the leftover Cajun turkey in sandwiches, soups, or casseroles is a great way to make the most of your Thanksgiving turkey!
FAQ
- Is this turkey spicy?
- The specific Cajun seasoning I am using is labeled as medium heat. I am someone who can’t tolerate spice and it was perfect to me! The skin does have a slight kick but the inside is perfect!
- Can I use a different size turkey?
Absolutely! Adjust the cooking time based on the weight of your turkey. The general rule is 15-20 minutes per pound. - How do I prevent the turkey from drying out?
Basting with chicken broth and covering the turkey with aluminum foil during the first part of cooking helps keep the meat juicy.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Ingredients
- 10- pound Turkey fully thawed and dried
- 1 cup Butter softened
- 2 tablespoon Chica Licka Bam Bam Seasoning
- 1 Orange cut into quarters
- 1 Yellow Onion peeled and cut into quarters
- 3 Celery Stalks cut into 3-inch long pieces
- 3 Whole Carrots cut into 3-inch long pieces
- 3 cloves garlic
- Chicka Licka Bam Bam Seasoning
- 6 cups Chicken Broth
Injection Sauce
- 1 cup butter Melted
- 2 tablespoons Chica Licka Bam Bam Seasoning
Gravy
- 1 package Fire & Smoke Society Turkey Gravy Mix
- 1 cup Water
Instructions
- Prep Work- Allow the turkey to fully thaw in the fridge a few days prior to cooking. Clean the turkey with water and a few slices of lemon or lemon juice prior and remove all contents from inside the turkey. Allow the turkey to sit out at room temp for 1 hour before starting the process. Dry the turkey very well using paper towels (the compound butter will not stick if the turkey is moist).
- In a small bowl add two stick of room temp butter and 2 tablespoon of seasoning and combine to form the compound butter. Rub the compound butter all over the turkey on both sides and inside the cavities. Then in a small bowl add 1 cup melted butter and 2 tablespoons seasoning and stir until well combined and set aside. Using a fine mesh strainer, strain the Cajun butter and draw it up using a flavor injector. Inject every part of the turkey with the butter and season the outside generously with Chicka Licka Bam Bam seasoning.
- Stuff the inside of the turkey with a few celery stalks, carrots, ¼ of an orange, ¼ yellow onion, 2 garlic cloves. Spread the remained of veggies around the roasting pan and pour the chicken broth into the bottom. Cover loosely with aluminum foil and bake at 325 degrees for 2 hours then uncover at the 2 hour mark and baste with the drippings every 30 minutes for 1-1 ½ hours until internal temp reaches 165 degrees. Remove and allow turkey to rest for 30 minutes.
- Bring 1 cup of water to boil and add in turkey gravy, stir to combine and allow to simmer as it thickens. Serve the turkey along side the gravy and enjoy!
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