Cajun Roasted Turkey
This Cajun Turkey recipe is a great choice when you're looking to spice up your Thanksgiving holiday. It's injected with a Cajun butter marinade, then coated with herb butter and Creole seasoning for a delicious roasted turkey with a bold flavor.
Servings: 12
Calories: 236kcal
Ingredients
- 1 12-14 pound Turkey
- 2 Tablespoons Creole seasoning or Cajun seasoning
- 14 ounces Cajun butter injection marinade
Herb Butter
- 1 stick butter ½ cup
- 1 Tabelspoon chopped parsley
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped sage
- 1 teaspoon chopped thyme
Instructions
- Prepare the herb butter by mixing together the room-temperature butter and the chopped herbs in a small bowl.
- Remove the giblets and turkey neck from the cavity and trim any excess skin and fat around the neck cavity. Then, pat the skin dry with paper towels.
- Using your fingers, separate the skin from the breast and thigh meat, being careful not to tear the skin. Then, spread around half of the herb butter under the skin on the breast and thighs. Season the turkey cavity with around 1 tablespoon of the Creole seasoning. Then, tie the legs together with butcher's twine and fold the wings under the breast. Spread the remaining herb butter in a thin layer over the outside of the turkey. Place the turkey on a rack set in a roasting pan.
- Using a meat syringe, inject small amounts of the injection marinade around the turkey, concentrating on the thickest parts of the breast, thighs, and legs. Make many small injections rather than injecting large amounts in only a few spots. Let the turkey rest for one hour to let the marinade soak in.
- Preheat your oven to 425°F. Season the outside of the turkey with the remaining Creole seasoning. Be sure to turn the turkey to season the thighs and legs. Place it in the oven for 20 minutes, then reduce the heat to 325°F and continue roasting until the internal temperature of the thickest part of the breast reaches 160°F.
- Remove the turkey and loosely cover it with foil. Let it rest for at least 30 minutes, up to 1 hour before carving. Due to the residual heat, the temperature will continue to rise as it rests to reach the USDA recommended 165°F.
Notes
- Check the labeling on your turkey to see if it's been pre-brined or treated with salt or other flavor additives. This is often in small print on the label with words like "flavor enhanced". If the turkey has been flavored, use a salt-free seasoning.
- If you want more spice for your turkey, use a Cajun seasoning instead of Creole seasoning. It typically has a higher content of cayenne pepper and fewer herbs in the blend. You can add additional cayenne pepper to taste.
- If you intend to use the drippings for gravy, add chopped aromatics like onion, carrots, and celery and ¼ cup of water or chicken stock to the bottom of your roasting pan for additional flavor.
- If the turkey skin gets too dark or begins to burn, loosely cover the turkey with aluminum foil.
- Use an oven-safe meat thermometer to monitor the internal temperature of the turkey as it cooks. This is the best way to ensure it's perfectly cooked.
Nutrition
Calories: 236kcal | Carbohydrates: 2g | Protein: 32g | Fat: 11g | Saturated Fat: 5g | Sugar: 1g