Cajun Roasted Turkey
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
25 servings
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Calories
239 kcal
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Course
Main Course
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Cuisine
American
Cajun Roasted Turkey
Description
This recipe uses a 16-18 pound whole turkey, cleaned and patted dry before being seasoned. A food processor is used to finely powder the Cajun spices—paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and black pepper—which are then mixed into softened unsalted butter creating a flavorful paste. This spiced butter is gently worked under the turkey skin without tearing it, allowing the flavors to infuse the meat during roasting.
The turkey is roasted at 325°F, starting covered with foil and basting every 30 minutes using chicken stock added to the pan. After two hours, the foil is removed to encourage browning while continuing to baste. The cooking continues for approximately another two hours, allowing the skin to become golden and the meat to reach an internal temperature of 165°F in the thigh, ensuring food safety.
The method of lifting the skin and applying a seasoned butter paste directly enhances moisture retention and flavor depth, while basting maintains juiciness. After resting 20 minutes, the turkey can be carved and served, offering a balance of spicy, herbaceous flavors characteristic of Cajun cuisine.
A timing feature in the instructions emphasizes setting kitchen timers for efficient cooking management.
Ingredients
- 1 cup butter softened, unsalted
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper ground
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoons oregano dried
- 1/2 teaspoons thyme dried
- 1 turkey 16-18 pounds, patted dry
- 8 cups chicken stock
Instructions
- Preheat the oven to 325 degrees, remove the innards from the turkey and pat dry with paper towels.
- Add the seasonings to a small food processor and pulse until its a fine dust then mix with butter to make a paste.
- With the back of a large spoon pull the skin away from the turkey gently being careful not to tear it and slowly add chunks of the butter under the skin then pat it down a bit flatter.
- Add 2 cups of the chicken stock to the bottom of the pan. Cover with pan with foil. Set a timer to go off every 30 minutes.
- After 30 minutes, baste the turkey with the stock from the bottom of the pan (add 2 more cups any time it gets low)
- After 2 hours, remove the foil and keep basting every half hour for an additional 2 hours.Rest for 20 minutes and serve. Test that the thickest part of the thigh is cooked to 165 degrees for food safety reasons.
Notes
- Ensure the turkey skin is gently loosened to insert the butter paste without tearing for even flavor infusion.
- Basting every 30 minutes with chicken stock keeps the turkey moist during the long roasting time.
- Check the thickest part of the thigh to confirm it reaches 165°F for safe consumption.
- Use the timing reminders in the recipe to coordinate roasting and basting intervals efficiently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25servings
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 2g | 1% |
| Protein | 24g | 48% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 96mg | 32% |
| Sodium | 319mg | 13% |
| Potassium | 316mg | 7% |
| Sugar | 1g | 2% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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