Roasted Cajun Turkey
Try this recipe if you are looking for a flavorful turkey that is just a little outside the box. This Cajun turkey is smoky, juicy and all-around delicious without being too spicy.
Servings: 12
Calories: 716kcal
Ingredients
- 15 pound turkey
- 1 cup unsalted butter room temperature
- ½ cup Cajun seasoning use recipe below
- ½ cup loosely packed fresh parsley minced
- 2 lemons zest and juice
- 1 large white onion cut into chunks
- 2 large bell peppers cut into chunks
- 2 stalks celery cut into chunks
- 1 head garlic top ⅓ cut off
- ½ cup dry white wine or chicken broth
Cajun Turkey Brine
- 8 cups water
- ½ cup kosher salt
- ¼ cup molasses
- 4 cloves garlic smashed
- 1 Tablespoon whole black peppercorns
- 2 lemons cut into slices
- 4 cups ice
Cajun Seasoning
- 3 Tablespoons smoked paprika
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon ground white pepper
- 1 teaspoon ground mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- ½ teaspoon dried basil
Cajun Gravy
- 2 cups turkey stock
- 2 teaspoons potato starch or cornstarch
Instructions
Brine the Turkey
- In a large stockpot, combine 4 cups of water, molasses, salt, pepper, and lemon. Heat until salt dissolves, remove from heat. Add the remaining 4 cups of cool water and 4 cups of ice.
- Put turkey into a large pot. When the brine mixture is completely cooled and pour over they turkey. If the turkey isn't completely covered by water add enough to fully submerge. Place in refrigerator for 24 hours.
Roast the Turkey
- Remove the turkey from the brine and pat dry. Allow the turkey to sit at room temperature for 30 minutes one hour before roasting. Preheat the oven to 425 F degrees.
- While the oven is preheating make the Cajun butter by mixing together the softened butter, Cajun seasoning, lemon zest, and parsley.
- Place the rack in your roasting pan. Loosen the skin from the meat gently with your fingers and smear half of the butter mixture directly on the meat. Spread the remaining paste evenly on the skin. Add the turkey to the pan breast side down.
- Place the vegetables and garlic around the side of the turkey. You can add some inside the cavity if you like. Truss the turkey if you like. Pour in the lemon juice and white wine.
- Roast for 45 minutes. Remove the turkey from the oven and carefully flip it breast side up. Baste with the pan juices. Return to the oven and reduce the heat to 350 degrees. Cook the turkey until it reaches the temp of 165º for the breast and 175º for the thighs. The meat will rise an additional 10º continuing to cook as it rests. Plan on 13 to 15 minutes per pound for the total time. If your turkey isn't producing enough juices you can add water or broth to prevent the bottom from burning.
- Remove from the oven and allow the turkey to rest for 20 minutes before slicing.
Make the Cajun Gravy
- Pour drippings into a glass measuring cup, then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don’t have enough drippings to equal 2 cups, add enough chicken or turkey stock until you have 2 cups of drippings.
- In a small bowl mix together a ¼ cup of the warm stock and the potato starch. Stir until smooth and dissolved. educe the heat to a simmer. Whisk potato starch mixture into the pan, continue to whisk for about 30 seconds to 1 minute until thickened. Salt and pepper to taste.
Notes
- Do not salt the turkey again, it should be salty enough.
- If you use store-bought Cajun seasoning make sure it does not have salt.
- Didn't have time to brine your turkey you need to season with 1 teaspoon of salt per pound of turkey. Don't forget to sprinkle the inside of the cavity.
How to Truss a Turkey
- Tuck the wing tips behind the shoulders to lock them into place.
- Cross the ends of the drumsticks one over the other.
- Wrap twine around them and make a regular (overhand) knot to secure them.
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