Cajun Roast Turkey
Enjoy a traditional Thanksgiving with a spicy twist, Cajun roast turkey, for a beautiful and delicious centerpiece. This ultimate holiday staple is so hot and juicy, it should be illegal! Buttery Cajun spices and tender turkey are simply perfect together.
Thanksgiving just isn’t the same without the iconic turkey. Unfortunately, it’s all too easy to dry it out for a cardboard-like experience. Been there, done that. But this roasted Cajun turkey is about to end that sad story.
The secret to moist, tender turkey breast is an injectable marinade. And you can reduce stress by marinating your turkey the day before—more time for family and flavor.
Why Cajun Spices Work for Roasting Turkey
Hey, if Popeye’s can do it, we can do it better and cheaper, right? Onion, garlic, cayenne, and oregano deliver soul-satisfying flavor. Add thyme, pepper, rosemary, and a little smoked paprika, and you’ll be riding high on a gorgeous flavor roller coaster.
How to Roast Cajun-Spiced Turkey
If you decide to brine your turkey, you won’t need salt.
- Prep the turkey by brining it or injecting it with a marinade, then rubbing it with the Cajun seasonings, slipping the seasoning blend under the skin, where possible, and into the turkey’s cavities. (Photos 1-4)
- Marinate the turkey in the fridge until ready to roast. You can do this up to 24 hours ahead.
- Tie the turkey legs together with kitchen twine so the turkey holds its shape. Turn the wings back underneath to keep the neck skin in place and stabilize it when carving.
- Roast your Cajun-spiced turkey for 30 minutes at 400℉ (205℃), then lower the heat to 325°F (160℃). Continue roasting until an instant-read thermometer registers 170°F (80℃) in the thickest part of a thigh. How long it takes depends on the size of the turkey. It usually takes about 15 minutes per pound.
- Serve – Let the turkey stand for 15-20 minutes before slicing so the juices reabsorb into the meat.
Cooking Times:
- A 12-pound turkey takes about 3 hours
- A 16-pound turkey, about 4 hours
- And a 20-pound turkey, 5-6 hours
Turkey Injector Marinade
- Heat butter, chicken stock, lemon juice, Worcestershire sauce, brown sugar, onion and garlic powder, thyme, oregano, sage, chicken bouillon powder, black pepper, cayenne pepper, and salt in a medium saucepan. Stir until the butter completely melts.
- Cool the marinade for about 10 minutes.
- Fill a meat injector or syringe with the marinade. Turn the injector upside down (needle side up) and expel excess air.
- Inject the turkey carefully with small amounts of the marinade into various parts.
Recipe Notes and Tips
- Trade out the Cajun turkey rub with Italian, all-purpose, or turkey seasoning.
- For a smaller, more intimate dinner, use the same method on a chicken or turkey crown.
- Save the drippings and make gravy for the ultimate turkey experience.
- If the turkey browns too fast, cover the turkey breast and top of the drumsticks with foil to prevent overcooking.
- A meat thermometer should read 165℉ (75℃) in the breast and 175℉ (80℃) in the thickest part of the thigh for food safety. If you take the turkey out of the oven at 160℉ (70℃), the temperature should continue to rise as it rests, but please make sure.
Make-Ahead and Storage Instructions
You can brine or marinate your turkey a day or two ahead. You can also roast it ahead, slice it, and refrigerate or freeze it for fast and easy turkey sandwiches.
Leftover turkey will last in the refrigerator for 2-3 days or 3-4 months in the freezer. Great for sandwiches, soups, and casseroles!
What to Serve With Cajun Roast Turkey
Many delicious sides complement the flavorful Cajun roasted turkey. Cream cheese mashed potatoes, roast potatoes and carrots, or cornbread stuffing are exquisite. And sweet peach tea is a great kid-friendly drink.
Wine pairing: A chilled Gewurztraminer or Zinfandel is incredible with spicy turkey.
More Spicy Cajun Recipes to Try
- Cajun Corn Shrimp Soup
- Salmon One Sheet Pan
- Cajun Shrimp and Grits
- Jambalaya
- Cajun Chicken Avocado Salad
By Imma
This blog post was originally published in October 2024 and has been updated with additional tips and gorgeous photos.
Cajun Roast Turkey
A classic with a twist that will make your Thanksgiving table centerpiece even more exciting. This ultimate holiday staple is so spicy and juicy it should be illegal! Buttery Cajun spices and tender turkey are simply perfect together.
Prep: 10 minutes
Cook: 2 hours 30 minutes
Marinating Time: 1 day
Total: 1 day 2 hours 40 minutes
American, Southern
Servings 10
Ingredients
Cajun Dry Rub
- 1 12-16-pound (5-7k) turkey, giblets removed
- 1 tablespoon (10g) garlic powder
- 1 tablespoon (7g) onion powder
- 2 teaspoons (3g) dried thyme
- 2 teaspoons (2-3g) dried rosemary
- 2 teaspoons (3g) dried oregano
- 1 teaspoon (1g) dried sage
- 1 tablespoon (4g) brown sugar
- 1 teaspoon (2g) smoked paprika
- 2 tablespoons (12g) kosher salt
- 1 teaspoon (3g) ground black pepper
Turkey Injector Marinade
- ½ cup (113g) unsalted butter
- ½ cup (118ml) chicken stock
- 2 tablespoons (30ml) lemon juice
- 3 tablespoons (45ml) Worcestershire sauce
- 2 tablespoons (8g) brown sugar
- 2 teaspoons (12g) salt
- 1 tablespoon (3-4g) garlic powder
- 1 tablespoon (2-3g) onion powder
- 1 tablespoon (2g) ground bay leaf
- 1 tablespoon (2g) ground thyme
- 1 tablespoon (4g) ground oregano
- 1 tablespoon (7-8g) ground sage
- 1 tablespoon (12g) chicken bouillon powder
- 2 teaspoons (4g) finely ground black pepper
- ½ teaspoon (1g) cayenne
- 1 teaspoon (2g) paprika
Instructions
Roasting the Turkey
- Rinse the turkey with water, inside and out, then pat it dry with paper towels. Remove any remaining feathers with tweezers.
- If you choose to brine your turkey first, pat it dry when ready and omit the salt. Otherwise, pat the turkey dry with a paper towel and salt. Inject it with a marinade injector. I've added the recipe below, but you can use store-bought.
- Combine all the rub ingredients: garlic and onion powder, dried thyme, rosemary, oregano, sage, brown sugar, paprika, black pepper, and salt. Mix well.
- Generously rub the turkey with the spice rub, slipping the seasoning blend under the skin, where possible, and into the turkey's cavities.
- Place the turkey in the fridge until ready to roast. You can do this up to 24 hours ahead.
- Remove the marinated turkey from the refrigerator about an hour before cooking to come up to room temperature.
- Place the oven rack in the lowest part of the oven and preheat it to 400℉ (205℃).
- Tie the turkey legs with kitchen twine to help hold its shape. Turn the wings back to hold the neck skin in place and stabilize it when carving.
- Roast the turkey for 30 minutes, then reduce the heat to 325°F (160℃). Continue roasting until an instant-read thermometer registers 170°F (80℃) in the thickest part of a thigh. How long depends on the size of the turkey. It usually takes 15-20 per pound.
- Notes: If the turkey browns too fast, cover the breast and top of the drumsticks with foil to prevent overcooking.If basting, do it quickly, as you don't want the heat escaping from the oven and drastically lowering the temperature.
- Let the turkey stand for 15-20 minutes before carving so the juices reabsorb into the meat.
Turkey Injector Marinade
- Heat butter, chicken stock, lemon juice, Worcestershire sauce, brown sugar, onion and garlic powder, thyme, oregano, sage, chicken bouillon powder, black pepper, cayenne pepper, and salt in a medium saucepan. Stir until the butter completely melts.
- Turn off the heat and let your marinade cool for about 10 minutes.
- Fill a meat injector or syringe with the marinade. Turn the injector upside down (needle side up) and expel excess air.
- Carefully inject small amounts of the marinade into various parts of the turkey. Proceed with the Cajun roast turkey recipe.
Tips & Notes:
- Cooking Times:
A 12-pound turkey takes about 3 hours
A 16-pound turkey about 4 hours
And a 20-pound turkey 5-6 hours - If the turkey browns too fast, cover the turkey breast and top of the drumsticks with foil to prevent overcooking.
- If basting, do it quickly, as you don’t want the heat escaping from the oven and drastically lowering the temperature.
- A meat thermometer should read 165℉ (75℃) in the breast and 175℉ (80℃) in the thickest part of the thigh for food safety. If you take the turkey out of the oven at 160℉ (70℃), the temperature should continue to rise as it rests, but please make sure.
- Save the drippings for an awesome gravy.
- Allowing the turkey to rest after cooking lets the juices reabsorb, resulting in tender and juicy meat.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
Serving: 200g| Calories: 429kcal (21%)| Carbohydrates: 3g (1%)| Protein: 72g (144%)| Fat: 16g (25%)| Saturated Fat: 5g (31%)| Polyunsaturated Fat: 5g| Monounsaturated Fat: 6g| Trans Fat: 0.4g| Cholesterol: 246mg (82%)| Sodium: 256mg (11%)| Potassium: 543mg (16%)| Sugar: 5g (6%)| Calcium: 31mg (3%)| Iron: 2mg (11%)
