Cajun Turkey Recipe
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.
Servings 24 servings
Calories 326kcal
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 1/2 cups turkey or chicken broth You will likely need an additional 1-2 cups of broth if the initial broth completely dissolves.
- 1/2 cup olive oil Or olive oil spray. I use a lot less by using oil I've added to a bottle.
- 1/2 teaspoon dried or ground oregano
- 1/2 teaspoon dried or ground thyme
- 3 tablespoons Cajun Seasoning
- 1 teaspoon paprika I used Smoked Paprika
- 1/2 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
I used 6oz of of Tony Chachere's Butter Injection Marinade and 6oz Tony Chachere's Garlic and Herb Injection Marinade. I like the combination of both of these, but this is optional! You can use whatever you like.
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.
Because this turkey is injected with flavor I do not brine it overnight. You can if you wish.
You can make your own Cajun Seasoning using the following:
- 1 tablespoon paprika (I prefer smoked)
- 1/2 tablespoon garlic powder
- 1/4 tablespoon ground black pepper
- 1/4 tablespoon ground white pepper
- 1/4 tablespoon onion powder
- 1/4 tablespoon ground oregano
- 1/4 tablespoon red cayenne pepper
- 2 teaspoons ground thyme
Nutrition
Serving: 1serving | Calories: 326kcal | Carbohydrates: 1g | Protein: 50g | Fat: 13g