Thanksgiving is next week and I’ve got one last turkey recipe that you just might want to try. After all, what kind of wife of a Cajun man would I be if I didn’t even have a Cajun turkey recipe to share with y’all? I am not sure why it has taken me all of these years to share this recipe, but the important thing to focus on is that I am finally sharing it! If you have never tried a Cajun turkey before, you are in for a treat. This turkey is spicy, almost impossible to dry out, and is right up your alley if you are looking for something different to serve up at your table this year! My easy Cajun roasted turkey is going to not only be a show stopper, but you will also be amazed at how easy it is to roast up!
What is one of my favorite things about this turkey is that because it’s injected with a spicy butter marinade, the meat stays super juicy while it cooks! Because of the marinade getting injected directly into the meat before it cooks, the turkey stays nice and juicy on the inside, which I find is one of the biggest concerns from most at home cooks when roasting a turkey at home. In addition to the marinade that goes into the meat of the turkey, the outside of the turkey gets rubbed down with a little more butter and a little more spice that gives the skin that deep golden color that is a must for any Cajun turkey!
I mean after all, it’s the holidays and a little butter never hurt anyone right?
I have used this recipe for grilling a turkey also and imagine that it would also be amazing smoked or fried as well. Serve the turkey alongside your favorite side dishes and be prepared to fall in love with this turkey and how easy easy this recipe actually is!
Ingredients:
1/2 Cup Cajun Butter Marinade (I use Tony Chachere’s, but you can also make your own by melting butter with cajun seasoning)
- Stick Softened Unsalted Butter
2 Tbsp. No Salt Added Cajun Seasoning
1 Tsp. Fresh Thyme
5 Finely Minced Garlic Cloves
- Tsp. Black Pepper
1 Tbsp. Kosher Salt
Directions:
Preheat oven to 350 degrees.
Inject the Cajun butter marinade into the turkey using a turkey injector syringe in even spots across the breast and legs.
Mix butter cajun seasoning, thyme, garlic, salt, and pepper in a bowl until well combined.
Dry the turkey skin thoroughly with paper towels and then rub the butter mixture all over the skin.
Place the turkey onto a roasting pan and place into the oven covered with aluminum foil to prevent butter from burning.
Cook 18-20 minutes per pound of turkey and the last 30 minutes of cooking, remove the foil and brown the skin until crispy.
Let the cooked turkey sit at room temperature for 20 minutes before slicing.
Tip: Turn oven to broil to get an extra crispy skin.
Carve the turkey up according to your liking and enjoy!
