Description
This Juicy Cajun Butter Thanksgiving Turkey recipe delivers a flavorful and moist holiday centerpiece. Featuring a dry-brined whole turkey generously coated with a homemade Cajun compound butter, infused with herbs and spices, and roasted to perfection with a cheesecloth soak and basting technique for maximum juiciness and aroma.
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
Instructions
- Prep the turkey: Remove the turkey from packaging and take out the giblets, neck, and any plastic parts from inside the cavity. Pat the turkey dry inside and out with paper towels to remove all moisture.
- Dry-brine the turkey: Place the turkey on a wire rack in a large vessel. Generously season every surface and the cavity with kosher salt, black pepper, and brown sugar. Massage the spices evenly with your hands. Position the turkey breast-side up.
- Refrigerate the turkey: Transfer the uncovered turkey to the refrigerator to dry-brine for at least 24 hours and up to 3 days for best flavor and moisture retention.
- Bring turkey to room temperature: On cooking day, remove the turkey from the fridge several hours ahead to allow it to come to room temperature, ensuring even cooking.
- Prepare the Cajun compound butter: In a large bowl, combine softened butter with Cajun seasoning, lemon pepper, chopped rosemary, sage, thyme, allspice, and salt and pepper. Mix well until smooth. Transfer to a microwave-safe bowl or measuring cup.
- Preheat the oven: Position an oven rack in the center and preheat oven to 425°F.
- Coat the turkey with butter: Do not rinse the dry brine but pat dry if needed. Use half the compound butter to coat the entire turkey, including lifting skin over the breast to spread butter underneath.
- Stuff the turkey: Fill the cavity with half of the chopped onions, celery, carrots, lemon quarters, and fresh herb bundle. Tie the legs together with kitchen twine.
- Prepare roasting pan and start roasting: Place remaining chopped vegetables in the roasting pan with the beer or stock. Set a roasting rack over the vegetables and place the turkey on top.
- Initial high-heat roast: Roast turkey uncovered at 425°F for 30 minutes to brown the skin.
- Lower the heat and prepare basting marinade: Reduce oven to 325°F. Melt remaining compound butter in the microwave, stir in neutral oil, and use this mixture to inject the turkey in multiple spots, mainly the breast. Soak a cheesecloth in this marinade.
- Drape cheesecloth and continue roasting: Place soaked cheesecloth over the turkey and continue roasting at 325°F for 13-15 minutes per pound (about 3 hours), until internal temperature reaches 165°F in the breast or thigh.
- Baste regularly: Every 30-45 minutes, remove turkey, re-inject marinade, baste the turkey, and re-soak cheesecloth to keep it moist over the turkey.
- Rest the turkey: After roasting, remove from oven and let rest uncovered for 30-45 minutes. Remove and discard cheesecloth. Baste the turkey with pan juices before carving.
- Serve: Transfer turkey to a platter, garnish if desired, and use pan drippings for homemade gravy. Enjoy alongside holiday sides.
Notes
- This recipe requires a cheesecloth, meat injector, and turkey baster for optimal flavor and moisture.
- Dry-brining for at least 24 hours enhances flavor and juiciness.
- Allowing the turkey to come to room temperature before roasting ensures even cooking.
- The high-heat start at 425°F helps crisp the skin, followed by slower roasting to cook through evenly.
- If you don't have beer, substitute with turkey or chicken stock.
- Be careful not to oversalt since the dry brine already seasons the bird well.
- Use a meat thermometer inserted into the thickest part of the breast or thigh to check for doneness.
- Letting the turkey rest before carving allows juices to redistribute for a moist final result.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 160 mg
