This Cajun Spiced Roasted Turkey uses a dry rub brine for crispy skin with a spicy kick! It's also injected with butter and herbs to keep the bird tender, moist, and loaded with flavor.
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Thanksgiving turkey gets a bad rep. To be honest, rightfully so! Sometimes I've shown up for the holiday meal and the turkey was bland and way too dry! Luckily there are methods to combat both of these.
This one is served using a dry Cajun rub. If you aren't a fan of spicy, try using a Creole seasoning or whatever you love to use to season poultry.
Table of Contents
Key Ingredients
- Turkey
- Cajun Seasoning
- Olive Oil
- Butter Injection Marinade (Optional)
- Broth or Water
How Big a Turkey Do You Need/How to Plan
The general rule of thumb is 1 pound of turkey per guest. If you have a small party you can even consider a turkey breast. This recipe breaks down the ingredient servings based on the size and weight of the turkey, 12 pounds in this case.
That will make it easy to scale down or scale up the servings you will need of each ingredient, by taking into account the weight of the turkey you are using.
How to Thaw a Turkey
I recommend thawing in the refrigerator or in cold water.
If using the refrigerator, keep the turkey in it's original packaging and place a sheet pan underneath to catch any juices that may leak out.
Here is the safety chart for thawing in the fridge or in cold water according to the USDA:
4-12 pounds: 1 to 3 days
12-16 pounds: 3 to 4 days
16-20 pounds 4 to 5 days
20-24 pounds 5 to 6 days
Here is the safety chart for thawing in cold water according to the USDA:
4-12 pounds: 2 to 6 hours
12-16 pounds: 6 to 8 hours
16-20 pounds 8 to 10 hours
20-24 pounds 10 to 12 hours
Once thawed, it can stay in the fridge, safely, up to 2 days.
How to Make Cajun Turkey
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Pat turkey dry. Remove all of the contents from the inner cavity.
- Pour the broth into the bottom of a roasting pan and place the turkey on top.
- Inject the turkey with the marinade. Focus on areas throughout the entire turkey, the breasts, legs, etc.
- Drizzle the turkey with olive oil.
- Season the entire turkey and rub the spices into the skin.
- Bake.
What Does Cajun Turkey Taste Like
Cajun Seasoning is often spicy with an emphasis on peppers, white pepper, black peppers, cayenne pepper, and bell peppers. It also has hints of paprika and garlic.
If you are looking for an option that's less spicy Creole Seasoning may work better for you than Cajun.
Creole Seasoning has more emphasis on herbs such as basil, oregano and thyme. It is milder than Cajun Seasoning. If you want to substitute Creole Seasoning, and you still want the added heat, add in a teaspoon or more of red cayenne pepper.
You will also love our Cajun Chicken and Sausage Skillet, Cajun Shrimp Pasta, Cajun Dirty Rice
Smothered Okra, and Cajun New Orleans Shrimp and Grits.
What's the Best Way to Season It
You will need to remove the contents of the inner cavity. Giblets are typically inside. Giblets are the little bundle of parts and usually includes the neck, the gizzard, which is a muscle that grinds up food before it enters the digestive system, the heart, and the liver.
Some people save these and cook them up or make gravy. You can discard if you wish.
Dry the turkey with paper towels. I like the spritz the turkey with olive oil using this spray bottle from Amazon. This will allows the spices to adhere. You can also drizzle it on and rub it in.
If you are injecting the bird with butter, you don't need a ton of olive oil, unless you want it! Getting the skin nice and moist with oil will help produce crispy skin on the turkey.
Then add your spices. I use the following:
- Cajun Seasoning
- Dried or Ground Thyme
- Dried or Ground Oregano
- Paprika (I prefer Smoked Paprika)
- Salt and Pepper
Once you have your olive oil on the skin, combine your spices and rub them in all over the bird front and back.
Next, I inject the turkey. I like to use a combination of Tony Chachere's Butter Injection Marinade and Tony Chachere's Garlic and Herb Injection Marinade. I like to use both of them because I like the combination of the butter and herbs for flavor. The butter is necessary if you don't want a dry turkey.
Their kit comes with an injector that you press right into the bird. Per the instructions, you should inject 1 ounce of the marinade per pound of turkey you have. This turkey was 12 pounds so I used 6 ounces of the butter and 6 ounces of the garlic and herb marinade. You don't have to combine two. You can do whatever you wish.
To create your own injection, add 2 tablespoons of melted butter to broth. The amount of broth you will need is 1 ounce per pounds of turkey. From there, you can add whatever seasoning and spices you wish. You can use this injector from Amazon.
How to Make Homemade Cajun Seasoning
You can make your own Cajun Seasoning using the following:
- 1 tablespoon paprika (I prefer smoked)
- ½ tablespoon garlic powder
- ¼ tablespoon ground black pepper
- ¼ tablespoon ground white pepper
- ¼ tablespoon onion powder
- ¼ tablespoon ground oregano
- ¼ tablespoon red cayenne pepper
- 2 teaspoons ground thyme
How to Get Crispy Skin
After the turkey is drizzled in oil and seasoned, place it in the oven on 425 degrees for 30 minutes. You will lower the heat afterward, but this gets the skin crisp.
What Type of Pan to Use
You will want to use a roaster, and be sure to check the size to ensure it will fit your turkey and the dimensions of your oven.
Here are great guidelines on How to Choose the Right Size Roasting Pan You Need here.
| Turkey Size | Minimum Roasting Pan Size |
|---|---|
| Up to 12 pounds | 14 x 10 x 2-¾ inches |
| Up to 16 pounds | 15-¾ x 12 x 3 inches |
| Up to 20 pounds | 16 x 13 x 3 inches |
How Long to Cook it/How to Know When it's Done
The total time to cook will vary based on the size of your turkey. This 12 pound bird took close to 3 hours. You will need to use a meat thermometer for accuracy. It will need to reach an internal temperature of 165 degrees. A whole turkey is safe when cooked to a minimum internal temperature of 165 degrees.
Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
According to the USDA's Food Safety Guidelines, here are example timetables for roasting. You will still need to use a meat thermometer to avoid slicing into a turkey that isn't done.
8 -12 pounds 2½ to 3½ hours
12-14 pounds 3 to 3¾ hours
14-18 pounds 3¾ to 4¼ hours
18-20 pounds 4¼ to 4½ hours
20-24 pounds 4½ to 5 hours
How to Prevent it From Drying Out
A few things can lead to a dry turkey. One cause is constant basting. It sounds like that should help, right? If you're constantly opening the oven door to baste the turkey, you are letting heat out the oven. This means you will need to cook it longer, which will dry it out.
If you inject the turkey with a marinade prepared with something like butter, this helps add moisture directly to the bird. Some people like to stuff butter directly under the skin of the turkey. If you use an injector, you don't need to. You can read more about How to Put Butter Under Turkey Skin here.
Sometimes turkeys are dry because they are huge. It's really difficult to cook a 20+ pound turkey evenly where the entire turkey cooks at the same speed. If you have a huge turkey, some parts may turn out drier than others.
Carving the turkey BEFORE you cook it is another solution to ensure the entire bird cooks at the same speed and temperature.
Do You Have to Stuff it?
I say no. The stuffing will usually cook a lot faster and will end up overcooked before it's said and done. If you add it after you have started the roasting process, you will probably end up with a dry turkey. I recommend pairing this with my dressing recipe noted below.
Let the Turkey Rest Before Slicing
Let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily. You will also wind up with dry turkey if you slice too soon.
Reheating
Reheat on 325 degrees in the oven until warm. You can also place it in broth to keep it juicy while it bakes.
More Thanksgiving Main Dishes
Baked Turkey Wings
Traeger Smoked Turkey
Smothered Turkey Wings
Southern Baked Ham With Pineapple
Baked Crab Legs
Air Fryer Turkey Wings
Air Fryer Turkey Legs
Air Fryer Turkey Breast
Slow Cooker Crockpot Turkey Breast
Instant Pot Turkey Breast
Air Fryer Baked Ham
Instant Pot Brisket
Air Fryer Ribs
Lobster Mac and Cheese
Seafood Mac and Cheese
Stuffed Turkey Legs
Slow Cooker Turkey Legs
Air Fryer Spatchcock Chicken
Thanksgiving Side Dishes to Pair
Soul Food Baked Mac and Cheese
Southern Mustard Greens
Southern Cornbread Dressing
Southern Homemade Classic Cornbread
Instant Pot Collard Greens
Southern Peach Cobbler
Southern Sweet Potato Pie
How to Make a Charcuterie Cheese Board
Slow Cooker BBQ Meatballs
Homemade Blueberry Cornbread
Pumpkin Cornbread
Sweet Potato Cornbread
Homemade Creamed Corn
Scalloped Corn
Cornbread Casserole
Southern Black Eyed Peas
Grand Marnier Cranberry Sauce
Southern Cooked Cabbage
Leftover Turkey Recipes
Leftover Turkey Rice Soup
Leftover Turkey Chili
Leftover Turkey Nachos
Turkey and Cheese Sliders
Check out a full list of Soul Food Thanksgiving Recipes here. Pair these with our Turkey Graving From Drippings recipe. Watch step by step video instructions on how to make this recipe on Youtube.
Cajun Turkey Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 10-14 pound whole turkey
- Injectable Butter Marinade You will need 1 ounce per pound of turkey. See notes for information on what I used.
- 1 ½ cups turkey or chicken broth You will likely need an additional 1-2 cups of broth if the initial broth completely dissolves.
- ½ cup olive oil Or olive oil spray. I use a lot less by using oil I've added to a bottle.
- ½ teaspoon dried or ground oregano
- ½ teaspoon dried or ground thyme
- 3 tablespoons Cajun Seasoning
- 1 teaspoon paprika I used Smoked Paprika
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- foil
Instructions
- Preheat oven to 425 degrees.
- Pat turkey dry. Remove all of the contents from the inner cavity.
- Pour the broth into the bottom of a roasting pan and place the turkey on top.
- Inject the turkey with the marinade. Focus on areas throughout the entire turkey, the breasts, legs, etc.
- Drizzle the turkey with olive oil or I like to use this oil spray bottle that I load with olive oil. It makes it easier to coat the turkey by spraying it on and you will likely use less oil since it's also injected with butter.
- Season the entire turkey and rub the spices into the skin.
- Place the turkey in the oven for 30 minutes on 425 degrees. After 30 minutes adjust the temperature to 325 degrees. This will crisp the skin. If you don't want crispy skin you can start it at 325 degrees.
- If you notice the turkey is starting to brown quickly (usually the legs for sure), place a piece of foil over the turkey to tent excess heat. You don't want to wrap it. Place it on top.
- Turkey will take 2-5 hours (depending on size) to cook based on the size. You will need to use a meat thermometer to test. If you notice that the broth is low, top it off with more.
- Check if the turkey has finished cooking by using a meat thermometer. You always want to test the thickest part of the turkey, which is typically between the thigh and leg. Ensure it reaches an internal temperature of at least 165 degrees. I usually test several areas of the turkey to be sure.
- Allow the turkey to rest for a minimum of 20 minutes prior to slicing to allow the juicies to settle. If you slice too soon it will result in dry turkey.
- Keep the turkey drippings if you plan to make gravy. I combine it with a tablespoon of butter and then start with a tablespoon of flour and add more if necessary to thicken.
Notes
- 1 tablespoon paprika (I prefer smoked)
- ½ tablespoon garlic powder
- ¼ tablespoon ground black pepper
- ¼ tablespoon ground white pepper
- ¼ tablespoon onion powder
- ¼ tablespoon ground oregano
- ¼ tablespoon red cayenne pepper
- 2 teaspoons ground thyme
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Eralia Hewett says
I love how you broke it down even explaining what the giblets and gizzards are because some people don't know! My mama taught me but I appreciate you taking the time for others.
staysnatched says
Yes! Critical information.
Tameka says
So good! I forgot to take pics because I was ready to eat! Lol. Great Job!
staysnatched says
You know it's good when that happens!
Erin Lee says
Thank you so much! I'm not sure why I never thought to inject a roasted turkey. My dad injects his fried turkey. I used this recipe as a guide for a roasted turkey breast. My son said it was the best turkey he's eaten. He keeps grabbing a piece of the leftovers. Thanks for sharing!
staysnatched says
You're welcome! I'm so glad you enjoyed it.
Linda says
Goodbye boring turkey! Hello Turkey with some flavor! I barely had any left overs
staysnatched says
ha ha a good turkey will do that!
Jessica Herrera says
This year I volunteered to cook the Turkey (my first time cooking turkey too) and thought I'd give Brandi's recipe a shot. It was the best move I made! The turkey came out juicy and tender. The recipe is easy to follow and the ingredients are simple as well. I do recomend to purchase the injectable marinades ahead of time because they do sell out quickly. Can't wait to make it again next year!
staysnatched says
That's a great tip! You are so right!
Lopa Desai says
This turkey was amazing! I followed the recipe exactly how it was written and it turned out super juicy and not dry at all. One of my family members said that this is the first time they actually liked the turkey more than the sides! I would highly recommend this recipe, you will not be disappointed! Thanks Brandi!
staysnatched says
You're welcome! I'm glad the family enjoyed it!
Ashley Wisnewski says
My husband and I cooked our first turkey this year for Thanksgiving and decided on this recipe. It did not disappoint, the spices were perfect! And loved the step by step instructions. Thanks so much!
staysnatched says
You're welcome! I'm glad you enjoyed it!
Kala says
I have always made a traditional brined turkey but decided to try something new this year, since it was just my husband and I, and it did not disappoint. I used this on a turkey breast since it was just two of us, but after tasting it, I wished I would have made an entire turkey! The rich flavors were amazing and the moisture was locked in, making for amazing leftovers. The seasoning does appear dark on the skin (my fault for not covering it sooner), but the inside was cooked to perfection. If you’re looking for a flavorful, delicious turkey, look no further. Thank you for the great recipe! This will be my go to turkey recipe from now on.
staysnatched says
Yay! So glad you can make it your recipe.
Lou Small says
Made this for Christmas dinner. Haven’t had a turkey in 25 years as it’s always been too dry and nobody eats it. Had to make my own injectable butter as we can’t get that in the UK and used a massive 10kg bird but doubled all the ingredients and 5 and a half hours later AMAZING. Juicy and delicious. Full of flavour and so moist. The entire family raved about it. Definitely a staple of our Christmas table from now on. About to whip up some turkey nachos with the little we have left.
staysnatched says
Wow! So glad I could get you to make it after 25 years!
ss says
omg this looks delicious!!!! I am so excited to make it! But I have a quick question for you, we don't have Tony Chachere’s Butter Injection Marinades in Canada, if I'd like to make my own injection, how much seasoning should I add?
Thanks so much!
staysnatched says
Hi there are lots of tips in the post for this as it will depend on the weight of the bird.
Renai says
This was my first time making a turkey and the instructions in this recipe were SO helpful and made everything easy. My family loved this turkey and even preferred it to the one we have traditionally had for years. I highly recommend!
staysnatched says
I'm glad your first time was a success!
Hope Jolly says
I made this for Thanksgiving yesterday and the family really liked it! So flavorful and so good. Thank you!!
staysnatched says
You're welcome! I'm glad you enjoyed it!
Ashley F says
This turkey was the star of the show on Thanksgiving! The injectable butter and cajun dry rub is just absolutely perfect! We fried ours and it was amazing!
staysnatched says
Yum! That sounds so good!.
Danielle H says
This Cajun Turkey was delicious! Our Thanksgiving Turkey was flavorful and moist. It was a huge hit and everyone loved it. Made the classic southern dressing to go with it. Thanks for another great recipe!
Hope Jolly says
Thanks for this recipe. It’s so good!! I made the Cajun turkey for my Christmas dinner yesterday. The whole family really enjoyed it!
staysnatched says
I'm glad the family enjoyed it!
John says
Brandi, do you know of a good tasty baked catfish recipe? Please share
Shon says
I'm late to the party to comment. I made my very first turkey on my own using this recipe last Thanksgiving. This was the absolute best recipe I have ever used and hands down the best turkey I have ever eaten! I rarely give 5 star ratings. I followed the instructions to the T and also used the advice given in the article for prepping and carving the turkey. I used to think deep fried turkeys was the only turkey that actually tasted legit good, I've had good roasted turkey made by others as well, but this will be my go to recipe going forward. For a first timer making their own turkey, everything turned out as expected in both the looks and taste department.
staysnatched says
Glad to hear it!
Monai Y. Griffieth says
I’ve made this two years in a row with slap ya mama seasoning and it’s two sweet for me (my family loved it) I LOVE Tony’s creole seasoning …could I use this instead? Would I need to cut the salt down if using Tony’s?
staysnatched says
It depends on your personal taste. If you normally cut down on the salt when you use it, then yes.
Charles Edman says
Can I rotisserie this?
staysnatched says
Sure!
Monai says
Can someone help me figure out how to adjust the measurements for a 17-18 pound Turkey?
staysnatched says
Whenever you season meat, use enough dry spices and seasonings to completely cover the meat on all sides. As noted in the recipe if using an injectable marinade you will need 1 ounce per pound of turkey.
Lopa says
Made this for a second time and it did not disappoint! I followed the recipe as is and it turned out juicy like the first time. Only thing to make sure is you don't cook the turkey upside down like I did! Oops! Still turned out amazing! ❤️
staysnatched says
haha! Love it.
ss says
is it possible to use this marinade for a whole chicken? Do you have an idea as to how long it would take to bake?
staysnatched says
Yes you can. Here's a chicken recipe: https://www.staysnatched.com/thanksgiving-chicken/