Can I use frozen turkey for this Juicy Cajun Butter Turkey Recipe?

Yes! Just make sure the turkey is fully thawed before you start prepping. Thawing in the fridge for several days before cooking is best to ensure even cooking and safety.

Do I really need to use a cheesecloth and injector?

While not absolutely necessary, using a cheesecloth soaked in butter marinade and a meat injector significantly enhances juiciness and flavor penetration, especially in the breast meat. But if you don’t have one, you can still baste regularly for good results.

How long should I cook a 14-pound turkey using this recipe?

After the initial high-heat roasting for 30 minutes at 425°F, reduce to 325°F and roast for about 13-15 minutes per pound. For a 14-pound bird, that’s roughly 3 hours total after the first 30 minutes. Always rely on a meat thermometer to check for doneness.

Can I prepare the Cajun butter in advance?

Absolutely! The compound butter can be made a day or two in advance and stored tightly wrapped in the fridge. This actually helps the flavors meld. Just bring back to room temperature before spreading on the turkey.

Cajun Butter Turkey: Juicy, Flavorful Roast for the Holidays

Name: Juicy Cajun Butter Turkey Recipe
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: American
Ingredients: 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); 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

Description

This Juicy Cajun Butter Thanksgiving Turkey recipe features a flavorful dry-brined whole turkey generously coated with a spiced Cajun compound butter, roasted to juicy perfection. The turkey is infused with aromatic herbs and vegetables, basted with a savory butter marinade using a cheesecloth and injector, ensuring tender meat and vibrant Cajun flavors ideal for a festive holiday feast.

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 & 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, take out giblets, neck, and plastics from cavity. Save giblets for gravy or discard. Pat the turkey and cavity completely dry with paper towels to remove all moisture.
Dry-brine the turkey: Place turkey on a wire rack inside a large vessel. Generously season every surface including inside the cavity with kosher salt, fresh ground black pepper, and brown sugar. Massage spices evenly all over the bird. Position turkey breast-side up. Refrigerate uncovered for at least 24 hours up to 3 days.
Bring turkey to room temperature: On roasting day, remove turkey from refrigerator a few hours in advance to let it come to room temperature, which helps with even cooking for a 12-14 lb bird.
Prepare Cajun compound butter: In a large bowl, mix softened butter with Cajun seasoning, lemon pepper, chopped rosemary, ground sage, dried thyme, allspice, salt, and pepper until smooth and well combined. Transfer butter blend to a large measuring cup or microwave-safe bowl. Set aside.
Preheat the oven: Adjust oven rack to center and preheat oven to 425°F.
Coat and butter the turkey: Do not rinse dry brine; pat turkey dry again to remove moisture. Wearing gloves, use half the Cajun butter to generously coat the entire exterior, including under loosened breast skin, for deep flavor. Reserve remaining butter.
Stuff the turkey: Place half of the chopped onions, celery, carrots, lemon quarters, and herb bundle into the turkey cavity. Tie legs together with kitchen twine to secure.
Prepare roasting pan and start roasting: Add remaining onions, celery, and carrots plus beer or stock to bottom of roasting pan. Place roasting rack in pan and set turkey on rack. Roast uncovered at 425°F for 30 minutes.
Reduce heat and baste: Lower oven temperature to 325°F. Melt remaining compound butter in microwave and stir in neutral oil to create the basting marinade. Use a meat injector to inject marinade into turkey mainly in breast area. Soak cheesecloth in marinade and drape over the turkey.
Roast and baste repeatedly: Continue roasting at 325°F for approximately 3 hours (13-15 minutes per pound). Every 30-45 minutes, baste by injecting marinade and re-soaking and draping cheesecloth to keep turkey moist. Roast until internal temperature in breast or thigh reaches 165°F.
Rest the turkey: Remove turkey from oven, discard cheesecloth, and let rest for 30-45 minutes before carving. Baste with pan juices before serving for extra juiciness.
Serve: Transfer turkey to a large platter and garnish if desired. Use pan drippings to make gravy if preferred. Enjoy alongside your favorite holiday sides.

Notes

This recipe requires a cheesecloth, meat injector, and turkey baster for best results.
Dry-brining ahead improves flavor and juiciness significantly; do not skip this step.
Do not rinse off the dry brine before applying compound butter; just pat dry to maintain seasoning.
If beer is not preferred, turkey or chicken stock is an excellent substitute for moisture and flavor.
Resting the turkey after roasting is crucial to allow juices to redistribute, resulting in moist meat.
Use disposable gloves to apply compound butter for hygienic and easy handling.
If fresh herbs are unavailable, dried herbs can be used but reduce quantity by half as they are more concentrated.

Nutrition

Serving Size: 1 serving
Calories: 650 kcal
Sugar: 3 g
Sodium: 850 mg
Fat: 50 g
Saturated Fat: 30 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 45 g
Cholesterol: 180 mg