Description
This Cajun Roasted Turkey recipe features a succulent 16-18 pound bird infused with a flavorful blend of Cajun spices and butter. Slow-roasted at a moderate temperature and basted with chicken stock throughout cooking, the turkey emerges tender, juicy, and perfectly seasoned. It’s an ideal centerpiece for holiday dinners or special occasions, delivering a spicy and aromatic twist on a classic roast turkey.
Ingredients
Units
Scale
Butter Seasoning Paste
- 1 cup unsalted butter, softened
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Turkey and Liquids
- 1 whole turkey (16–18 pounds), patted dry
- 8 cups chicken stock
Instructions
- Preheat Oven and Prepare Turkey: Preheat your oven to 325°F (163°C). Remove the innards from the turkey cavity and thoroughly pat the turkey dry with paper towels to ensure the skin crisps nicely during roasting.
- Prepare Cajun Butter Paste: Place the kosher salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, dried oregano, and dried thyme in a small food processor or spice grinder. Pulse until the mixture becomes a fine powder. Combine this seasoning powder with the softened unsalted butter to create a flavorful spice butter paste.
- Apply Butter Under Skin: Using the back of a large spoon, gently loosen the skin of the turkey breast by pulling it away carefully without tearing. Slowly insert chunks of the Cajun butter paste under the skin, evenly spreading it to coat the meat. Pat the skin slightly to flatten the butter and secure it under the skin.
- Set Up Roasting Pan: Place the prepared turkey in a roasting pan. Pour 2 cups of chicken stock into the bottom of the pan to keep moisture during roasting. Cover the entire pan tightly with aluminum foil to trap steam and ensure juiciness.
- Roast and Baste: Place the turkey in the preheated oven. Set a timer to remind you at 30-minute intervals. After the first 30 minutes, baste the turkey by spooning up the stock from the pan and pouring it over the bird. Replenish with 2 additional cups of chicken stock anytime the liquid in the pan gets low. Continue with this basting routine every 30 minutes.
- Remove Foil and Continue Roasting: After 2 hours, carefully remove the foil cover from the pan. Continue roasting the turkey uncovered for another 2 hours, basting every 30 minutes with the pan juices to promote browning and flavor.
- Check for Doneness and Rest: Use a meat thermometer to check that the thickest part of the turkey thigh reaches an internal temperature of 165°F (74°C) for safety. Once fully cooked, remove the turkey from the oven and let it rest for 20 minutes before carving. This resting time allows the juices to redistribute, ensuring moist slices.
- Serve: Carve the turkey and serve alongside your favorite sides. Enjoy the bold and spicy flavors of this Cajun roasted turkey!
Notes
- Clicking on the cooking times in the instructions can be used to start kitchen timers for precise cooking and basting intervals.
- Ensure not to tear the skin when applying the butter under it to maintain moisture and flavor.
- Basting frequently with chicken stock keeps the turkey moist and adds subtle savory flavor.
- Resting the turkey after roasting is critical for juicy meat.
Nutrition
- Serving Size: 1 slice (about 6 oz cooked meat with skin)
- Calories: 450 kcal
- Sugar: 0.5 g
- Sodium: 420 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 125 mg
