This Cajun turkey is injected with a Creole butter marinade, rubbed with fresh herb butter under and over the skin, and coated with Creole seasoning before it's roasted to a deep golden brown. Every bite is juicy, buttery, and packed with bold, zesty flavor. It's a great way to spice up your Thanksgiving table!
The injection seasons the meat from the inside, while the herb butter and Creole seasoning flavor the skin. Together, they turn a classic roast turkey into something special.
Jump to:
- Quick Look
- Why This Recipe Works
- Choosing Your Turkey
- Ingredient Notes
- Defrosting Your Turkey
- How to Make Cajun Turkey
- Expert Tips
- Internal Temperature for Turkey
- Turkey Roasting Time Guide
- How to Carve a Whole Turkey
- What to Serve with Cajun Turkey
- Make-Ahead Tips
- Storage and Reheating
- Frequently Asked Questions
- More Turkey Recipes
- 📖 Recipe
- You May Also Like
Quick Look
- Total time: About 3½ to 4½ hours, including prep, roasting, and resting
- Key ingredients: A 12 to 14 pound turkey, homemade Cajun butter injection, herb butter, and Creole seasoning
- Flavor: Rich and buttery with a zesty Cajun kick and fresh herbs
- Method: Injected, then roasted at 425°F for 20 minutes and finished at 325°F
- Serve it with: Southern Thanksgiving sides like cornbread dressing and Cajun dirty rice
- Make-ahead: Inject the turkey up to 24 hours ahead and refrigerate
If you give this Cajun turkey a try, please leave a star rating and a comment below. I love hearing how it turns out for you!
Why This Recipe Works
Three layers of flavor: The Cajun butter injection seasons the meat from the inside, the herb butter flavors the skin and the meat right under it, and the Creole seasoning finishes the outside with a zesty crust.
Butter under the skin: Spreading herb butter directly on the breast and thigh meat helps keep it moist and adds flavor right where you'll taste it.
A hot start: Starting at 425°F for 20 minutes jump-starts the browning before the oven drops to 325°F to finish cooking gently.
Pulled at the right temperature: Taking the turkey out when the breasts hit 160°F and letting carryover cooking finish the job keeps the white meat from drying out.
Choosing Your Turkey
Plan on about 1 pound of turkey per person. I recommend a 12 to 14 pound turkey. Smaller turkeys tend to be more tender, while larger birds take longer, cook less evenly, and are more likely to dry out.
If you need to feed a bigger crowd and have the oven space, cook two smaller turkeys, or one whole turkey plus extra parts like a split breast, thighs, or legs. If you must cook one large turkey, I suggest spatchcocking it so it cooks faster and more evenly. My smoked spatchcock turkey post shows how.
Since both the injection and the seasoning contain salt, look for a turkey that hasn't been pre-brined or treated with a salt solution. Check the label for words like "enhanced," "self-basting," or "contains a solution." If a kosher or self-basting turkey is all you can find, use salt-free Creole seasoning in both the injection and the rub.
Ingredient Notes
- Turkey: A 12 to 14 pound turkey that hasn't been pre-brined or treated with salt gives you the most control over the seasoning.
- Cajun butter injection: I use my homemade Cajun turkey injection so I can control the salt and spice level. You can also use a store-bought injection (see the FAQs).
- Creole seasoning: I use my homemade Creole seasoning to keep the salt in check. You can also use a salt-free store-bought blend like Tony Chachere's No Salt Seasoning and add salt to taste.
- Herb butter: Softened butter mixed with fresh parsley, rosemary, sage, and thyme. It adds another layer of flavor, helps the seasoning stick, and helps the skin brown.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Defrosting Your Turkey
The safest way to thaw a turkey is in the refrigerator. Leave it in its original packaging, set it in a baking dish, and plan on about 1 day for every 4 pounds. Once thawed, the turkey will keep in the refrigerator for about 3 days.
| Turkey Size | Defrosting Time |
|---|---|
| 10-12 pounds | Three days |
| 12-16 pounds | Four days |
| 16-20 pounds | Five days |
If you're short on time, thaw the turkey in cold water. Leave it in its packaging and submerge it breast-side down in a sink or large bucket. Change the water every 30 minutes and plan on about 30 minutes per pound. Cook the turkey right away after thawing with this method.
How to Make Cajun Turkey
- Make the injection and herb butter. Make the Cajun turkey injection and let it cool completely. Then mix the softened butter with the chopped herbs in a small bowl.
- Prep the turkey. Remove the neck and giblets, trim any excess skin and fat around the neck cavity, and pat the turkey dry with paper towels.
- Butter under the skin. Gently loosen the skin over the breasts and thighs with your fingers, being careful not to tear it. Spread about half of the herb butter directly on the meat under the skin.
- Season and truss. Sprinkle about 1 tablespoon of the Creole seasoning inside the cavity. Tie the legs together with butcher's twine, fold the wings under the breast, and spread the remaining herb butter in a thin layer over the outside. Set the turkey on a rack in a roasting pan.
- Inject the turkey. Using a meat injector, inject small amounts of the injection all over the turkey, concentrating on the thickest parts of the breasts, thighs, and legs. Many small injections work better than a few big ones. Let the turkey rest on the counter for up to 1 hour, or cover and refrigerate it for up to 24 hours.
- Season the outside and roast. Preheat the oven to 425°F. Sprinkle the remaining Creole seasoning all over the turkey, turning it to season the thighs and legs. Roast for 20 minutes, then reduce the heat to 325°F and keep roasting.
- Check the temperature. The turkey is ready to come out when both breasts reach 160°F in the thickest part and the thighs reach 170°F.
- Rest. Loosely tent the turkey with foil and let it rest for 30 minutes before carving.
Expert Tips
- Use a leave-in thermometer: An oven-safe leave-in thermometer in the thickest part of the breast lets you track the turkey without opening the oven.
- Check every part before you pull it: When the breast gets close to 160°F, check both breasts and both thighs with an instant-read thermometer. One side often runs a little behind the other.
- Watch the skin: The butter and seasoning brown quickly. If the skin gets too dark, loosely cover the turkey with foil.
- Set up the pan for gravy: If you plan to make gravy from the drippings, add some chopped onion, carrots, and celery and ¼ cup of water or chicken stock to the bottom of the roasting pan.
Internal Temperature for Turkey
The USDA recommends cooking turkey to 165°F in the thickest part of the breast and thigh. I pull the turkey a little early, when both breasts reach 160°F and the thighs reach 170°F.
A large roast like a turkey keeps cooking after it comes out of the oven. This is called carryover cooking, and it brings the breast up to 165°F during the 30-minute rest without drying out the white meat. Resting also gives the juices time to settle back into the meat, so the turkey stays juicier when you carve it.
After resting, check the breasts and thighs again. If any part hasn't reached 165°F, put the turkey back in the oven until it does.
Turkey Roasting Time Guide
A turkey roasted at 325°F usually takes about 15 minutes per pound. Since this recipe starts at 425°F for 20 minutes, it's a little faster, about 12 to 13 minutes per pound. Use this guide to estimate the time for an unstuffed turkey, but always cook to temperature.
| Turkey Size | Time |
|---|---|
| 10-12 pounds | 2 to 2½ hours |
| 12-14 pounds | 2½ to 3 hours |
| 14-16 pounds | 3 to 3½ hours |
| 16-18 pounds | 3½ to 4 hours |
How to Carve a Whole Turkey
Carving a turkey can seem intimidating at first, but with the right tools, it's a simple process. You'll need a large cutting board and a sharp carving knife or chef's knife, along with a fork or tongs to hold the bird as you cut. Keep a few paper towels handy to help clean your hands and work surface as you go.
Legs
Cut through the skin where the thigh meets the breast. Pull the leg down to find the hip joint, then cut through the joint to remove the leg and thigh. Cut through the joint between the drumstick and thigh to separate them, then carve the meat from the thigh. Repeat on the other side.
Wings
Cut between the breast and the wing, pull the wing out to find the joint, and cut through it. Separate the drumette and flat at the joint if you like. Repeat on the other side.
Breasts
Cut down along one side of the breastbone. Make shallow cuts that follow the curve of the bones, pulling the meat away as you go, until the breast comes free. Repeat on the other side. Place each breast skin side up and slice it across the grain into ¼-inch slices.
Arrange the sliced breast meat, legs, and wings on a platter and serve.
What to Serve with Cajun Turkey
This Cajun turkey is perfect with traditional Southern Thanksgiving sides. For a classic Cajun pairing, serve it with dirty rice!
- Southern Cornbread Dressing
- Green Bean Casserole Without Canned Soup
- Sweet Potato Soufflé
- Traditional Cajun Dirty Rice
For dessert, don't forget my classic Southern pecan pie!
Make-Ahead Tips
- Inject the day before: You can inject the turkey up to 24 hours ahead. Keep it covered in the refrigerator until you're ready to season and roast it.
- Roast it the day before: If your oven will be packed on Thanksgiving, roast the turkey a day early. After resting, remove the meat from the bones, divide it into smaller portions, and refrigerate it in shallow, covered containers within two hours. Slice and reheat it the next day as directed below.
Storage and Reheating
- Storage: Keep leftover turkey in an airtight container in the refrigerator for 3 to 4 days. For faster cooling, remove the meat from the bones and divide it into smaller portions before refrigerating.
- Reheating: The skin won't stay crisp once it's reheated, so I like to remove it first. Place the sliced turkey in a baking dish with a splash of chicken or turkey broth, cover tightly with foil, and warm it in a 325°F oven until it reaches 165°F. For smaller portions, the microwave works fine. Cover the turkey and heat it in short intervals so it doesn't dry out.
- Leftovers: Leftover Cajun turkey makes great sandwiches! It's also delicious in my Instant Pot Turkey Pot Pie and Turkey Noodle Casserole.
Frequently Asked Questions
It has a little kick, but it isn't overly spicy. Creole seasoning is milder than Cajun seasoning and has more herbs. If you like more heat, use Cajun seasoning. It usually has more cayenne and fewer herbs. You can also add a little extra cayenne to taste.
No. Between the injection and the herb butter on and under the skin, the turkey stays moist without basting. Keeping the oven door closed also helps the turkey cook more evenly.
Yes. Store-bought Creole butter injections are usually saltier than homemade, so use one with a turkey that hasn't been pre-brined or treated with salt.
More Turkey Recipes
📖 Recipe
Cajun Roasted Turkey
Ingredients
- 1 12-14 pound Turkey, thawed
- 2 Tablespoons Creole seasoning, or Cajun seasoning, divided
- 14 ounces Cajun butter injection marinade, completely cooled
Herb Butter
- ½ cup butter, 1 stick
- 1 Tabelspoon chopped fresh parsley
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
Instructions
- Mix the softened butter and chopped herbs in a small bowl.
- Remove the neck and giblets from the turkey, trim any excess skin and fat around the neck cavity, and pat the turkey dry with paper towels.
- Gently separate the skin from the breast and thigh meat with your fingers. Spread about half of the herb butter under the skin.
- Season the cavity with about 1 tablespoon of the Creole seasoning. Tie the legs together with butcher's twine and fold the wings under the breast. Spread the remaining herb butter over the outside of the turkey and set it on a rack in a roasting pan.
- Inject small amounts of the cooled injection all over the turkey, focusing on the thickest parts of the breasts, thighs, and legs. Let the turkey rest on the counter for up to 1 hour, or cover and refrigerate it for up to 24 hours.
- Preheat the oven to 425°F. Season the outside of the turkey with the remaining Creole seasoning, turning it to season the thighs and legs.
- Roast for 20 minutes, then reduce the heat to 325°F. Continue roasting until both breasts reach 160°F in the thickest part and the thighs reach 170°F, about 2½ to 3 hours total for a 12 to 14 pound turkey.
- Loosely tent the turkey with foil and rest for 30 minutes. The breast will rise to 165°F as it rests. If any part hasn't reached 165°F after resting, return the turkey to the oven until it does.
- Carve and serve.
Notes
- Pre-treated turkeys: Check the label for words like "enhanced" or "self-basting." If your turkey has been treated with salt, use salt-free Creole seasoning in both the injection and the rub.
- More heat: Use Cajun seasoning instead of Creole seasoning, or add a little extra cayenne.
- Browning: If the skin gets too dark, loosely cover the turkey with foil.
- Gravy: Add chopped onion, carrots, celery, and ¼ cup of water or chicken stock to the roasting pan for flavorful drippings.
- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Remove the skin, then reheat covered with a splash of broth at 325°F until it reaches 165°F.
- Nutrition: Estimate based on a turkey that hasn't been pre-brined, homemade Creole seasoning, and all of the butter in the injection and herb butter.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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