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.

Course holiday main, Main

Cuisine American, Southern

Diet Gluten Free

Prep Time 10

Cook Time 2 30

Marinating Time 1

Total Time 1 2 40

Servings

Calories 429kcal

Author Imma

Ingredients

Cajun Dry Rub

1 12-16-pound (5-7k) turkey, giblets removed
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 teaspoons dried oregano
1 teaspoon dried sage
1 tablespoon brown sugar
1 teaspoon smoked paprika
2 tablespoons kosher salt
1 teaspoon ground black pepper

Turkey Injector Marinade

½ cup unsalted butter
½ cup chicken stock
2 tablespoons lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground bay leaf
1 tablespoon ground thyme
1 tablespoon ground oregano
1 tablespoon ground sage
1 tablespoon chicken bouillon powder
2 teaspoons finely ground black pepper
½ teaspoon cayenne
1 teaspoon 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.

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