Juicy Cajun Butter Turkey (Print-Friendly Version)

Buttery turkey with Cajun herbs, citrus, white wine, and aromatic vegetables for bold flavor and juicy texture.

# Ingredients List:

→ Main

01 - 1 whole turkey, 5.5–6.8 kg (12–15 lb), preferably fresh
02 - 2 large yellow onions, chopped
03 - 3 large carrots, washed and chopped
04 - 2 lemons, halved
05 - 4 celery stalks, chopped
06 - 475 ml chicken broth or turkey stock
07 - 120 ml dry white cooking wine (such as Chardonnay)

→ Cajun Compound Butter

08 - 900 g unsalted butter, at room temperature
09 - 1 tablespoon fresh rosemary, finely chopped
10 - 1 tablespoon fresh oregano, finely chopped
11 - 1 tablespoon fresh thyme, finely chopped
12 - 1 tablespoon fresh sage, finely chopped
13 - 1 tablespoon Cajun seasoning
14 - 1 tablespoon smoked paprika
15 - 1 tablespoon fresh lemon juice
16 - 1 teaspoon ground black pepper
17 - Salt, to taste

→ For Dry Brine

18 - 1 tablespoon kosher salt per 2.25 kg (5 lb) turkey

# How to Make It:

01 - Pat the turkey dry and generously season with kosher salt all over, using about 1 tablespoon per 2.25 kg. Refrigerate uncovered for at least 6 hours, preferably overnight.
02 - Remove turkey from the refrigerator a few hours prior to roasting to return to room temperature. Do not rinse. Pat dry again if needed.
03 - In a mixing bowl, combine softened butter with chopped rosemary, oregano, thyme, sage, Cajun seasoning, smoked paprika, lemon juice, pepper and salt. Blend until well mixed and smooth. Adjust seasoning or paprika to achieve an orange hue as desired.
04 - Gently separate the turkey skin from the breast and legs using a spatula or your hand, taking care not to tear the skin. Generously rub half of the compound butter under the skin over the breasts, legs, and thighs.
05 - Rub a thick layer of compound butter over the entire exterior including the legs, wings, and back. Use about half of the mixture for this step. Reserve the remaining butter.
06 - Place half the carrots, lemons, onions, and celery inside the turkey cavity. Use kitchen twine to tie the legs securely.
07 - Arrange the remaining carrots, lemons, onions, and celery in the base of a large roasting pan. Pour in the chicken broth and white wine. Place a roasting rack on top and position the turkey breast side up.
08 - Roast the turkey in a preheated oven at 200°C for 45 minutes. Remove from oven and reduce heat to 160°C.
09 - Melt the reserved compound butter. Fully soak a cheesecloth in the melted butter, ensuring enough to drape over the turkey, including wings. Fill a meat injector with the melted butter and inject it into the thighs, breasts, legs, and wings, targeting at least 8 injection points.
10 - Drape the butter-soaked cheesecloth over the turkey, fitting snugly. Return to the oven and continue roasting for 2–3 hours, checking internal temperature every 45 minutes to avoid overcooking.
11 - After the first hour, baste the turkey with remaining compound butter (leave cheesecloth in place). Continue roasting until the thickest part of the breast reaches 74°C.
12 - Remove turkey from the oven and let rest for at least 1 hour prior to carving to ensure maximum juiciness.

# Extra Tips:

01 - Letting the turkey rest before carving redistributes juices for optimal tenderness and moisture.
02 - Injecting compound butter enhances flavour and ensures even moisture throughout the meat.

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