Juicy Cajun Butter Turkey
User Reviews
5
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Prep Time
8 hrs
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Cook Time
3 hrs
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Servings
15
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Course
Main Course
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Cuisine
American
Juicy Cajun Butter Turkey
Description
The recipe begins with a dry brine using kosher salt applied to the turkey, improving moisture retention and seasoning through a resting period in the refrigerator. A compound butter blends unsalted butter, fresh rosemary, oregano, thyme, sage, Cajun seasoning, smoked paprika, lemon juice, black pepper, and careful salt to create a vibrant seasoning paste. This butter is carefully worked under the turkey’s skin and spread over all surfaces, including legs, wings, and back, injecting flavor and fat directly into the meat.The turkey is roasted alongside aromatic vegetables — chopped onions, carrots, celery, and halved lemons — which infuse the roasting environment with additional flavor and moisture. Dry white cooking wine and chicken or turkey broth support braising and keep the bird juicy during cooking.
The final dish results in a well-seasoned, moist turkey with a rich, smoky, and herbaceous crust. It is suitable for serving at gatherings where a flavorful poultry centerpiece is desired.
Ingredients
- 1 lb turkey Preferably fresh. About 1 lb per person!
- 2 onion Chopped Large, yellow
- 3 large carrot
- 2 lemon plural
- 4 celery stalks
- 16 oz chicken broth If your local butcher has turkey stock, pick it up!, or turkey stock
- 4 oz white cooking wine any dry wine (I use chardonnay)
For the Cajun Compound Butter
- 2 lbs butter room temperature, unsalted
- 1 tbsps rosemary chopped fine, fresh
- 1 tbsps oregano chopped fine, fresh
- 1 tbsps thyme chopped fine, fresh
- 1 tbsps sage chopped fine, fresh
- 1 tbsp Cajun seasoning
- 1 tbsp smoked paprika
- 1 tbsp lemon juice fresh
- 1 tsp black pepper
- salt remember, you've already dry brined your turkey so use your best judgement regarding salt! TASTE!, to taste
For the Dry Brine
- kosher salt 1 tbsp for every 5 lb of Turkey
Instructions
- Dry Brine turkey the night before. Pat your turkey dry and season generously with kosher salt. Let it rest in the fridge for up to 6 hours or, preferably overnight. Take your turkey out a few hours before starting the cooking process to allow it to come to room temperature. Do not rinse the turkey.
- Make your compound butter. Allow butter to come to room temperature and mix all spices and herbs into the butter and set aside. Your compound butter should be a nice orange color, if needed, add more paprika or cajun seasoning!
- Take your room temperature turkey, Separate skin from breast and leg carefully. Use a spatula and try not to rip the skin. Take tablespoons of compound butter and rub it underneath of the skin, carefully.
- Next, smear a thick layer compound butter on the top of the turkey. Make sure you get the legs and wings, and the back. You should use about half of your compound butter mixture here.
- Place half your carrots, lemons, onions and celery into the cavity of your turkey, and then, use kitchen rope to tie the legs
- Add the other half of your lemons, onions, celery and carrots to the bottom of your roasting pan along with your chicken broth and white wine. Place the rack inside of the roasting pan and lay your turkey on top.
- Cook your turkey for 45 minutes at 400 degrees, remove from the oven and bring the oven tempertaure down to 325 degrees
- Melt the rest of your compound butter, and soak your cheese cloth inside. Depending on the size od your cheesecloth you may have to cut it to fit your turkey. Your cheesecloth should cover the top of the turkey including the wings!
- Then, fill up your turkey injector with the melted compound butter. Inject your turkey in about 8 spots. Inject each thigh, breast, leg and wing until your butter finishes. If you have extra butter, fill the injector up and keep injecting!
- Then, lay your buttered up cheesecloth over your turkey and cook for 2-3 more hours checking the temperature every 45 minutes. Make sure your cheesecloth is tight and snug to your turkey, almost like a wet T-shirt on a body. LOL
- After the first hour, remove your turkey and use the last of the compound butter to bask the turkey. (Do not remove the cheesecloth).
- Let your turkey cook until the breast has reached an internal temperature of 165 degrees. Your turkey must rest a minimum of an hour before slicing.
- Use the turkey drippings to make my famous gravy recipe! See recipe page!
- Enjoy with your favorite people!
User Reviews
Overall Rating
5
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