Can I use frozen turkey for this Cajun butter recipe?

Yes! Just make sure it’s fully thawed in the fridge before starting the dry brine process, which can take a few days depending on the size. This ensures the seasoning penetrates well and the turkey cooks evenly.

Do I have to use a meat injector and cheesecloth?

While both the injector and cheesecloth add extra moisture and flavor, you can still make a delicious Cajun butter turkey without them. The dry brine and under-skin butter do most of the work. The injector and cheesecloth just take juiciness to the next level if you want to go the extra mile.

How do I know when my turkey is done?

The most reliable way is to use a meat thermometer. Insert it into the thickest part of the breast or thigh without touching bone. When it hits 165°F, your turkey is perfectly cooked. Overcooking is the biggest culprit for dry turkey, so temperature is key.

Can I prep the Cajun compound butter ahead of time?

Absolutely! In fact, mixing your Cajun compound butter a day or two before cooking lets the flavors meld even deeper. Just keep it covered tightly and refrigerated until you’re ready to use.

Juicy Cajun Butter Turkey - Bold Flavors for Your Feast

Description

This Juicy Cajun Butter Thanksgiving Turkey recipe features a flavorful dry-brined bird roasted to perfection with a rich Cajun compound butter. The turkey is injected and basted with a spiced butter marinade, wrapped in soaked cheesecloth to keep it moist, and roasted low and slow for tender, juicy meat with a crispy skin. Perfect for a festive holiday centerpiece infused with robust Cajun spices and fresh herbs.

Ingredients

Scale

Turkey & Prep

1 (12-14 lb) whole turkey, fresh or thawed
Kosher salt
Fresh ground black pepper
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 like rosemary, thyme & sage
1 (12-ounce) bottle beer or 1 ½ cups turkey/chicken stock as substitute
¼ cup neutral oil (like 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 and finely chopped
1 tablespoon ground sage
1 tablespoon dried thyme
1 teaspoon ground allspice
Kosher salt and 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 for gravy. Pat the turkey thoroughly dry inside and out with paper towels to remove all moisture.
Dry-brine the turkey: Place turkey on a wire rack inside a large vessel. Generously season all surfaces and cavity with kosher salt, black pepper, and brown sugar. Massage spices evenly into skin. Place the turkey breast-side up, uncovered, in the refrigerator for 24 hours up to 3 days.
Set the turkey out: On cooking day, remove turkey from fridge and let it come to room temperature for several hours to promote even cooking.
Prep the Cajun compound butter: In a large bowl, combine softened butter with Cajun seasoning, lemon pepper, rosemary, sage, thyme, allspice, salt, and pepper. Mix thoroughly until smooth and transfer to a microwave-safe bowl or measuring cup. Set aside.
Preheat the oven: Set oven rack to center position and preheat to 425°F.
Coat and butter the turkey: Without rinsing dry brine, pat excess moisture from skin. Using half the compound butter, generously coat the entire exterior of the turkey, including lifting skin over the breast to spread butter underneath. Reserve remaining butter.
Stuff the turkey: Place half the chopped onions, celery, carrots, lemon quarters, and fresh herbs inside the cavity. Tie the legs together securely with kitchen twine.
Prepare roasting pan: Spread remaining onions, celery, and carrots in bottom of roasting pan. Add beer or stock. Place roasting rack over vegetables and set turkey on rack.
Initial roasting: Roast turkey uncovered at 425°F for 30 minutes.
Reduce temperature and baste: Lower oven to 325°F. Melt remaining compound butter in microwave and stir in neutral oil to create marinade. Using a meat injector, inject marinade into multiple spots of the breast. Soak cheesecloth in marinade and drape it over the turkey.
Continue roasting: Roast for about 13-15 minutes per pound (~2 ½ to 3 hours) until internal temperature reaches 165°F in breast or thigh. Every 30-45 minutes, remove turkey to inject marinade again and baste with pan juices, keeping cheesecloth moist.
Rest the turkey: Remove turkey from oven and let rest for 30-45 minutes before carving. Remove cheesecloth and baste one last time with pan juices.
Serve: Carve turkey and serve on a platter. Use pan drippings to make gravy if desired, and enjoy alongside your favorite holiday sides.

Notes

This recipe requires equipment including a cheesecloth, meat/flavor injector, and turkey baster for optimum results.
Do not rinse off the dry brine before roasting, just pat dry to maintain seasoning.
Allowing the turkey to come to room temperature before roasting helps achieve even cooking.
Maintain moisture in the cheesecloth by regularly soaking it with the compound butter marinade during roasting.
Use leftovers or giblets for making flavorful homemade gravy.
If you do not have beer, turkey or chicken stock can be used as a substitute for moisture and flavor in the roasting pan.
Adjust seasoning carefully as the turkey is dry-brined; additional salt in the compound butter should be minimal.

Nutrition

Serving Size: 1 serving (about 6 oz cooked turkey)
Calories: 400 kcal
Sugar: 2 g
Sodium: 600 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 30 g
Cholesterol: 115 mg