Introduction

This Juicy Cajun Butter Thanksgiving Turkey is a flavorful twist on the classic holiday bird. Infused with a rich, spiced compound butter and slow-roasted to perfection, it promises a moist and delicious centerpiece for your feast.

A whole roasted chicken with a dark, crispy, and seasoned skin sits in the center of a large white plate with a delicate floral pattern. The chicken is positioned breast-side up, showing its well-cooked legs crossed at the bottom. Around the chicken, there are bright orange slices of carrot and red pomegranate seeds adding color contrast. Fresh green rosemary sprigs decorate the plate edges, giving a fresh touch. The plate rests on a wooden surface. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Remove the turkey from packaging and take out the giblets, neck, and any plastic parts from the cavity. Save giblets for gravy or discard. Pat the turkey completely dry inside and out with paper towels.
Step 2: Place the turkey on a wire rack inside a baking dish or sheet. Season generously with kosher salt on all surfaces and inside the cavity. Follow with fresh ground black pepper and brown sugar, massaging all over the bird. Place breast-side up.

Step 3: Refrigerate the uncovered turkey for at least 24 hours and up to 3 days for dry brining.
Step 4: On cooking day, bring the turkey to room temperature by setting it out a few hours before roasting.
Step 5: In a large bowl, mix together softened butter, Creole Cajun seasoning, lemon pepper seasoning, chopped rosemary, ground sage, dried thyme, allspice, and salt and pepper. Combine until smooth, then transfer to a large measuring cup or microwave-safe bowl.

Step 6: Preheat the oven to 425°F, placing the rack in the center.
Step 7: Without rinsing the dry brine off, pat the turkey dry again. Using half of the spiced butter, coat the entire exterior thoroughly, including under the skin of the breast. Reserve the remaining butter mixture.
Step 8: Stuff the cavity with half the chopped onions, celery, carrots, lemon quarters, and herb bundle. Tie the legs together with kitchen twine.

Step 9: Place remaining vegetables in the bottom of the roasting pan with beer or stock. Set the wire rack with turkey atop the vegetables.
Step 10: Roast uncovered at 425°F for 30 minutes. Then reduce oven to 325°F.
Step 11: Melt the remaining compound butter in the microwave and stir in the neutral oil. Use this mixture to soak a cheesecloth and inject the turkey with a meat injector in multiple spots, especially the breast.

Step 12: Drape the soaked cheesecloth over the turkey. Continue roasting at 325°F for 13-15 minutes per pound (about 2½–3 hours), or until the internal temperature reaches 165°F. Every 30-45 minutes, baste by reinjecting and rehydrating the cheesecloth with the butter mixture.
Step 13: Once done, remove the turkey and let it rest for 30-45 minutes. Discard the cheesecloth and baste with pan juices before carving.
Step 14: Serve on a large platter, garnish if desired, and use pan drippings for homemade gravy. Enjoy your juicy Cajun butter turkey!

Tips & Variations

For an extra crispy skin, pat the turkey dry thoroughly before applying the compound butter.
Use a meat thermometer to ensure the turkey is perfectly cooked without drying out.
Substitute beer with turkey or chicken stock for a milder flavor.

Try adding smoked paprika or cayenne to the butter for a spicier kick.

Storage

Store leftover turkey tightly wrapped in the refrigerator for up to 4 days. Reheat gently in the oven at low temperature or in a covered skillet with some broth to keep it moist. You can also freeze carved pieces for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A large white plate with a brown floral pattern holds a variety of golden-brown roasted turkey parts, including two drumsticks, two wings, and sliced breast meat arranged on the right side. The turkey is crispy with a rich, dark golden-brown color and a slightly charred texture. On top of and around the turkey are roasted vegetables in warm tones: orange carrots, yellow and golden root vegetables, and garnishes of fresh green rosemary. Bright red pomegranate seeds and a wedge of pomegranate add a splash of color near the bottom left. The plate is placed on a brown and beige checkered cloth with a wooden surface underneath, all set against a white marbled texture in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the turkey the night before?

Yes, dry brining the turkey overnight or up to three days ahead enhances flavor and moisture.

Do I need to rinse the turkey after dry brining?

No, do not rinse the dry brine off. Simply pat the turkey dry before applying the compound butter.