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Cajun Roasted Turkey

Cajun Roasted Turkey

This Cajun Roasted Turkey is packed with bold spices, juicy from a butter marinade, and wrapped in a crispy, flavorful crust. Slow-roasted to perfection, this dish adds a Southern twist to the traditional holiday feast. Perfectly paired with dirty rice, cornbread, and a rich Cajun gravy.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Main Course
Cuisine American, Cajun, Southern
Servings 12 people
Calories 450 kcal

Ingredients
  

For the Cajun Spice Blend:

  • 2 tbsp paprika
  • 1 tbsp cayenne pepper adjust for spice preference
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • 1 tsp Old Bay seasoning
  • 1 tsp salt
  • 1 tsp black pepper

For the Turkey:

  • 1 whole turkey 12-14 lbs, fresh and free-range recommended
  • ½ cup unsalted butter melted
  • 3 tbsp Cajun spice blend from above
  • 3 cloves garlic minced
  • 1 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • 1 lemon halved
  • 1 onion quartered
  • Fresh herbs rosemary, thyme, sage for stuffing

For the Cajun Gravy:

  • 3 tbsp turkey drippings
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken stock
  • 1 tsp Cajun spice blend

Instructions
 

Prepare the Turkey:

  • Pat the turkey dry inside and out with paper towels. This helps the seasoning stick and the skin get crispy.
  • Season the inside of the turkey with 1 tbsp of the Cajun spice blend. Stuff the cavity with lemon halves, onion, and fresh herbs.

Inject the Marinade:

  • In a small bowl, mix melted butter, garlic, Worcestershire sauce, and 1 tbsp Cajun spice blend.
  • Using a marinade injector, inject this mixture into the turkey’s breasts and thighs for extra juiciness.

Apply the Dry Rub:

  • Mix olive oil with the remaining Cajun spice blend.
  • Rub this mixture all over the turkey, including under the skin for deeper flavor.

Roast the Turkey:

  • Preheat the oven to 425°F (218°C).
  • Place the turkey on a roasting rack in a large roasting pan.
  • Roast at 425°F for 30 minutes to crisp the skin.
  • Reduce the oven temperature to 325°F (163°C) and roast for about 3 hours, or until the internal temperature reaches 165°F in the thickest part of the turkey.
  • Let the turkey rest for 20-30 minutes before carving.

Make the Cajun Gravy:

  • In a pan, melt butter over medium heat.
  • Whisk in flour and cook until golden brown.
  • Gradually add chicken stock while whisking.
  • Stir in the turkey drippings and Cajun spice blend. Simmer until thickened.

Serve and Enjoy:

  • Carve the turkey and serve with Cajun gravy, dirty rice, cornbread, or collard greens.

Notes

  • Adjust spice levels by reducing cayenne if you prefer a milder taste.
  • Crispier skin can be achieved by letting the turkey air-dry in the fridge overnight before roasting.
  • For extra moisture, brining the turkey for 12 hours before seasoning is recommended.
Keyword Cajun turkey, holiday meal, roasted turkey, Southern cooking, spiced turkey, Thanksgiving turkey