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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
Servings: 12 people
Course: Main Course
Cuisine: American, Cajun, Southern
Calories: 450
Ingredients Method Notes

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

Method
 

Prepare the Turkey:
  1. Pat the turkey dry inside and out with paper towels. This helps the seasoning stick and the skin get crispy.
  2. 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:
  1. In a small bowl, mix melted butter, garlic, Worcestershire sauce, and 1 tbsp Cajun spice blend.
  2. Using a marinade injector, inject this mixture into the turkey’s breasts and thighs for extra juiciness.
Apply the Dry Rub:
  1. Mix olive oil with the remaining Cajun spice blend.
  2. Rub this mixture all over the turkey, including under the skin for deeper flavor.
Roast the Turkey:
  1. Preheat the oven to 425°F (218°C).
  2. Place the turkey on a roasting rack in a large roasting pan.
  3. Roast at 425°F for 30 minutes to crisp the skin.
  4. 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.
  5. Let the turkey rest for 20-30 minutes before carving.
Make the Cajun Gravy:
  1. In a pan, melt butter over medium heat.
  2. Whisk in flour and cook until golden brown.
  3. Gradually add chicken stock while whisking.
  4. Stir in the turkey drippings and Cajun spice blend. Simmer until thickened.
Serve and Enjoy:
  1. 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.