Cajun Roasted Turkey (Print-Friendly Version)
Prepare a bold, Cajun-inspired turkey with crisp skin and juicy meat, great for Thanksgiving or a festive dinner. Eleven spices and a buttery slather create a memorable main—one to keep handy.
# Ingredients You’ll Need:
→ Seasoning Blend
01 -
1 cup unsalted butter, softened
02 -
1 teaspoon kosher salt
03 -
1 teaspoon garlic powder
04 -
1 teaspoon paprika
05 -
1/2 teaspoon ground black pepper
06 -
1 teaspoon onion powder
07 -
1/2 teaspoon cayenne pepper
08 -
1/2 teaspoon dried oregano
09 -
1/2 teaspoon dried thyme
→ Poultry and Stock
10 -
1 whole turkey, 16 to 18 pounds, patted dry
11 -
8 cups chicken stock
# How to Make It:
01 -
Preheat oven to 325°F. Remove giblets from turkey and pat turkey dry thoroughly with paper towels.
02 -
Combine salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, dried oregano, and dried thyme in a small food processor. Pulse until finely ground, then blend with softened butter to create a smooth paste.
03 -
Using the back of a large spoon, carefully loosen the turkey skin over breast and legs without tearing. Insert generous portions of seasoned butter under the skin, distributing evenly, and pat to flatten.
04 -
Pour 2 cups chicken stock into the bottom of a large roasting pan. Place turkey breast-side up on a rack in the pan. Cover the pan loosely with aluminum foil.
05 -
Roast for 30 minutes. Baste turkey thoroughly with pan juices every 30 minutes, adding 2 more cups chicken stock any time the liquid runs low.
06 -
After 2 hours, remove foil and continue basting with juices every 30 minutes. Roast for an additional 2 hours, or until skin is crisp and an instant-read thermometer reaches 165°F at the thickest part of the thigh.
07 -
Remove turkey from oven and rest uncovered for 20 minutes to retain juices. Carve as desired and serve.
# Extra Suggestions:
01 -
Ensure the thickest part of the thigh reaches at least 165°F for safe consumption.