This post is sponsored by Tony Chachere’s, but all opinions are 100% my own.

This Cajun Jambalaya Stuffed Roasted Turkey is not your average turkey. This Cajun Turkey is loaded with flavor between the butter injections straight into the meat, a delicious Cajun compound butter that gets rubbed all over the turkey, and a delicious jambalaya stuffing that goes into the cavity of the turkey. It’s a triple flavor bomb that I created in partnership with my good friends at Tony Chachere’s and this is one recipe you don’t want to skip this holiday season.

One thing my pantry is always stocked with during the holidays is Tony Chachere’s Injectable marinades because they are easy to use and truly add so much flavor to turkey, chicken, ham, and more. I chose to go with the butter flavored injectable for this recipe because there is a ton of flavor being added with the jambalaya and Cajun compound butter already so I just wanted to ensure the turkey stayed flavorful and juicy throughout the cook time

The Tony Chachere’s Jambalaya dinner mix makes this super easy to make a flavorful stuffing for your turkey that adds moisture and flavor while the turkey roasts. I like to use smokey andouille sausage with the mix that adds a delicious smoky flavor to this roasted Cajun turkey. I then slather the whole turkey with a compound butter made up of unsalted butter and Tony Chachere’s Original Creole Seasoning. This butter gets slathered on the outside of the turkey but also underneath the skin on the breasts of the turkey as well.

You truly can’t get a more delicious roasted turkey and my family loves this recipe so much.

Variations of this recipe:

• Instead of the Tony Chachere’s Butter Injectable, you can try the Jalapeno Butter for even more kick or try the Roasted Garlic and Herb Injectable.

• To use this recipe all year long, you can do the exact same method with a whole chicken.

• Switch out andouille sausage for another sausage of your choice.

Tips to get the most delicious turkey:

• Make sure to let the turkey sit out at room temperature for at least 45 minutes before roasting.

• Season the turkey a day in advance and leave uncovered in the fridge overnight.

• Use a meat thermometer. This helps ensure you don’t overcook or undercook your turkey. The breasts need to be 165 when fully cooked.

• Let the turkey rest out of the oven for at least 15-20 minutes before slicing to ensure the turkey keeps all of it’s juices.

• Baste your turkey throughout cook time with the drippings in the roasting pan.

Ingredients:

• 1 Whole Turkey (I used a 12 Lb. Turkey)

• 1 Box Tony Chachere’s Jambalaya Dinner Mix

• 1/2 Lb. Andouille Sausage

• 1 Tony Chachere’s Creole Style Butter Injectable

• 1/4 Cup Tony Chachere’s Original Creole Seasoning

• 1 Cup Room Temperature Unsalted Butter

• 6 Whole Carrots

• 4 Celery Stalks

• 1 Onion

• 2 Cups Chicken or Turkey Stock

Directions:

• Sauté andouille sausage and make jambalaya dinner mix according to directions and mix with the sausage. Set aside.

• Preheat oven to 425 degrees.

• Mix room temperature butter and Tony Chachere’s Original Creole Seasoning together.

• Remove the giblets from the turkey and let rest at room temperature for 45 minutes-one hour. Pat the turkey dry with paper towels.

• Assemble the Tony Chachere’s Creole Style Butter Injectable and then inject the turkey in several spots throughout, including the breasts, thighs, and the legs.

• Season the outside of the turkey including under the skin on the turkey breasts liberally with Tony Chachere’s Original Creole Seasoning compound butter mixture. (This can be done the night before as well and left in the refrigerator uncovered.)

• Stuff the seasoned turkey with the prepared jambalaya mixture and then tie the legs together to help the turkey to cook evenly and keep the jambalaya inside.

• Place the carrots, onions, and celery into the bottom of a roasting pan and then place the turkey on top of the veggies and add stock to the bottom of the pan, beginning with half of the stock and adding more throughout cook time if needed.

• Roast the turkey at 425 for 30 minutes and then reduce the heat to 350 to continue cooking.

• Baste the turkey with the drippings after the first hour every 45 minutes until the internal temperature is 160-165 (this 12 lb turkey took around 3 hours total) and then let the turkey rest at least 20 minutes before slicing.

• Serve the turkey alongside the jambalaya rice mix and other desired side dishes.

I am here to tell you that this recipe is going to be a family favorite for years to come and I can’t wait for you to give this one a try.