Description

This Juicy Cajun Butter Thanksgiving Turkey is a flavorful and moist centerpiece perfect for your holiday feast. Featuring a dry-brined whole turkey coated with a homemade Cajun compound butter, infused with fresh herbs and spices, and roasted to perfection with a unique cheesecloth basting method, this recipe guarantees a tender, juicy bird bursting with savory Cajun flavors.

Ingredients

Scale

Turkey & Prep

1 (12-14 lb) whole turkey, fresh or thawed
Kosher salt (generous amount for dry brine)
Fresh ground black pepper (to taste)
2 tablespoons packed dark brown sugar
2 large yellow onions, roughly chopped
6 stalks of celery, roughly chopped
6 whole carrots, roughly chopped
1 large lemon, cut into quarters
1 heaping bundle fresh hardy herbs (rosemary, thyme & sage)
1 (12-ounce) bottle beer or 1 ½ cups turkey/chicken stock as substitute
¼ cup neutral oil (avocado, grapeseed, or algae oil)

Cajun Compound Butter

1 ½ lbs (6 sticks) unsalted butter, room temperature
3 tablespoons Creole Cajun Seasoning (homemade or store-bought)
2 tablespoons lemon pepper seasoning
8 sprigs fresh rosemary, de-stemmed & finely chopped
1 tablespoon ground sage
1 tablespoon dried thyme
1 teaspoon ground allspice
Kosher salt & fresh ground black pepper to taste

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Instructions

Prep the turkey: Remove the turkey from packaging, discard or save giblets and neck, then pat the entire bird dry including the cavity with paper towels.
Dry-brine the turkey: Place turkey on a wire rack in a large vessel. Generously season every surface and cavity with kosher salt, black pepper, and brown sugar. Massage the spices over the turkey, then place breast-side up and refrigerate uncovered for at least 24 hours, up to 3 days.
Set the turkey out: On the day of cooking, remove the turkey early to bring it to room temperature, which may take several hours depending on size.
Prep the Cajun compound butter: In a large bowl, combine softened butter, Cajun seasoning, lemon pepper seasoning, chopped rosemary, sage, thyme, allspice, salt, and pepper. Mix until smooth and place in a microwave-safe bowl or measuring cup.
Preheat the oven: Set oven rack to center and preheat to 425°F.
Coat & butter up the turkey: Without rinsing the dry brine, pat the turkey dry again. Using half of the compound butter, thoroughly coat the turkey’s exterior including under the skin on the breast area. Reserve remaining butter.
Stuff the turkey: Stuff the cavity with half the onions, celery, carrots, lemon quarters, and fresh herbs. Tie the legs together using kitchen twine.
Prepare to roast: Place remaining onions, celery, carrots in the roasting pan with beer or stock. Set up roasting rack and place turkey on top.
Roast the turkey: Roast uncovered at 425°F for 30 minutes, then reduce oven to 325°F.
Inject and baste: Microwave remaining compound butter until melted, stir in neutral oil. Use a meat injector to inject the marinade into several spots on the turkey, mainly the breast. Soak cheesecloth in marinade and drape over the turkey.
Continue roasting: Roast at 325°F for 13-15 minutes per pound (about 2 ½ – 3 hours), or until internal temperature reaches 165°F in breast or thigh. Every 30-45 minutes, baste by injecting marinade and keeping cheesecloth moist.
Rest the turkey: Remove cheesecloth and let the turkey rest 30-45 minutes before carving. Baste with pan juices before serving.
Serve: Carve the turkey on a large platter and garnish as desired. Use pan drippings for homemade gravy.

Notes

This recipe requires special tools: cheesecloth, meat/flavor injector, and a turkey baster for best results.
Do not rinse the turkey after dry-brining, pat dry instead to avoid losing seasoning.
The resting period after cooking is essential for juicy meat and easier carving.
Use a meat thermometer to ensure the bird is properly cooked to 165°F internal temperature.
You can substitute beer with turkey or chicken stock if preferred or if avoiding alcohol.
For even better flavor, prepare the Cajun compound butter a day ahead to allow spices to meld.
Make sure to keep the cheesecloth moist throughout roasting to infuse flavor and keep the turkey juicy.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 2 g
Sodium: 600 mg
Fat: 35 g
Saturated Fat: 20 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 30 g
Cholesterol: 120 mg