Cajun Turkey
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Additional Time
15 mins
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Total Time
3 hrs
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Servings
12 servings
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Calories
1166 kcal
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Course
Main Course
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Cuisine
Cajun
Cajun Turkey
Description
The Cajun turkey preparation begins with making a compound butter from softened unsalted butter mixed with Cajun seasoning, fresh parsley, and minced garlic. This butter is spread liberally over the turkey's surface, beneath the skin, and inside the cavities to maximize flavor penetration. The bird is then roasted at a moderate temperature, allowing the butter to baste the meat during cooking, enhancing tenderness and spice infusion.
The addition of quartered apple and onion inside the turkey cavity adds moisture and a mild fruity aroma, balancing the Cajun seasoning's heat and herbs. After roasting, the turkey delivers a juicy, flavorful profile marked by the distinct herb and spice blend melded with the meat. It pairs well with typical holiday sides or spicy accompaniments.
Cooking times vary based on bird size and whether it is stuffed, with general guidance of 13 minutes per pound for unstuffed turkeys. Leftover cooked turkey stores refrigerated up to one week or freezes safely for up to three months, maintaining best quality when properly sealed. Thaw frozen turkey fully in the refrigerator before reheating to ensure even warming.
Ingredients
Cajun Herb Butter
- 16 tablespoons butter 2 sticks, unsalted, softened to room temperature
- 2 tablespoons Cajun seasoning
- ¼ cup parsley chopped, fresh
- 2 teaspoons garlic minced
Cajun Turkey
- 14 lb. turkey thawed or fresh
- 16 tablespoons butter recipe above, Cajun herb flavored
- 1 apple quartered
- 1 onion quartered
- Cajun seasoning to taste (approximately 1 teaspoon)
Instructions
Make the Cajun Compound Butter
- Combine the two sticks of softened butter with the Cajun seasoning, parsley and minced garlic in a large bowl.
- Use a hand mixer or a stand mixer to whip the butter with the ingredients until incorporated.
- Transfer to a food storage container and store in the refrigerator for up to 2 weeks.
- Let come to room temperature before rubbing onto the turkey.
Make the Cajun Turkey
- Preheat the oven to 325°F. Get out a large roasting pan with a roasting rack.
- Remove the raw, thawed turkey from its packaging. Thoroughly pat dry with a paper towel. Place in the prepared roasting pan with the breast side up.
- Smear the Cajun Herb Butter onto every surface of the turkey. Spread the butter beneath the skin and in the turkey’s cavities, too. When done with this, wash your hands vigorously beneath hot water.
- Add additional Cajun seasoning to the exterior of the turkey, if desired. This is going to be dependent on your tastebuds, but I suggest starting with 1 teaspoon and seeing how that looks then adding extra if it feels necessary.
- If you want to stuff the turkey, do that now. Alternatively, you can quarter an onion and an apple and place those into the bird's cavities. You can also roast it without either of these.
- Cover the turkey loosely with aluminum foil.
- Transfer the turkey into the preheated oven.
- Bake covered for the first hour and a half, then remove the foil for the last hour to hour and a half.
- Please note that turkeys of different sizes will require different times to cook. My turkey, which was 14 lbs., took about 2.5 hours when all was said and done. Please read the timing instructions included on your turkey to make sure you give your turkey enough time to bake.
- When you believe your turkey has cooked through, use a digital kitchen thermometer and check the turkey’s temperature. You want the turkey breast to reach 165°F before you remove it from the oven. (The dark meat should reach 175°F for optimal flavor.)
- When the turkey reaches the desired temperature, remove from the oven, and immediately cover loosely with aluminum foil.
- Transfer the turkey from the roasting pan to a cutting board, and let it rest for 15-20 minutes so the juices can settle into the meat.
- Transfer the sliced turkey to a serving platter, and enjoy!
Notes
- Roast turkey at 13 minutes per pound if unstuffed, and 15 minutes per pound if stuffed, adjusting according to your oven and bird size.
- Store cooked turkey in an airtight container in the refrigerator for up to one week after it has completely cooled.
- To freeze cooked turkey, place it in a freezer-safe container and use within three months for best quality.
- Always thaw frozen cooked turkey in the refrigerator before reheating to ensure even warming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 1166 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 1166kcal | 58% |
| Carbohydrates | 5g | 2% |
| Protein | 152g | 304% |
| Fat | 56g | 86% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 30g | 176% |
| Trans Fat | 1g | 50% |
| Cholesterol | 620mg | 207% |
| Sodium | 1494mg | 62% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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