This Cajun Spiced Roasted Turkey uses a dry rub brine for crispy skin with a spicy kick! It’s also injected with butter and herbs to keep the bird tender, moist, and loaded with flavor.
Thanksgiving turkey gets a bad rep. To be honest, rightfully so! Sometimes I’ve shown up for the holiday meal and the turkey was bland and way too dry! Luckily there are methods to combat both of these.
This one is served using a dry Cajun rub. If you aren’t a fan of spicy, try using a Creole seasoning or whatever you love to use to season poultry.
Cajun turkey is a delicious way to spice up your holiday table The bold, peppery flavors of Cajun seasoning pair perfectly with the savory turkey meat. While you may think making a cajun turkey involves complicated injections or deep frying, this method uses an easy homemade Cajun herb butter to infuse tons of flavor. No specialty equipment required!
I love bringing cajun flavors to my Thanksgiving and Christmas dinners. It’s a fun twist on the traditional turkey that never fails to impress my family and friends. The tender, juicy meat soaked in spicy Cajun butter is so addicting. Even better, leftover turkey makes for amazing cajun turkey sandwiches the day after!
If you want to step up your turkey game this holiday season, then this is the recipe for you. Read on to learn how to make a showstopping cajun turkey at home with just a few simple ingredients.
What You Need to Make Cajun Turkey
Cajun turkey requires just a small handful of ingredients you likely already have on hand. Here’s what you’ll need:
- 1 whole turkey (12-14 lbs works well)
- 1 cup unsalted butter, softened
- 1/4 cup Cajun seasoning
- 1/4 cup chopped parsley
- 2 cloves garlic, minced
- 1 apple, quartered
- 1 onion, quartered
And tools:
- Roasting pan with rack
- Aluminum foil
- Meat thermometer
That’s it! Now let’s get to prepping.
Step 1 – Make the Cajun Herb Butter
First, we’ll prepare the star of the show – the Cajun herb butter that gives this turkey insane flavor.
- In a medium bowl, combine the softened butter, Cajun seasoning, parsley, and minced garlic.
- Beat with a hand mixer until fully incorporated and creamy.
- Set aside at room temperature until ready to use.
Pro tip: Make the compound butter 1-2 days in advance so it’s ready to go on turkey day! It will keep in the fridge for up to 2 weeks.
Step 2 – Prepare the Turkey
- Thaw frozen turkey in the refrigerator 1-2 days before cooking. Remove giblets and neck from cavities.
- Pat the turkey dry with paper towels. Place breast side up on a rack in a roasting pan.
- Separate the skin from the meat by gently working your fingers underneath.
- Rub the Cajun butter all over the turkey, including under the skin and in the cavities. Really get it in every nook and cranny!
- Stuff cavity with quartered onion and apple for extra moisture and flavor.
- Tent foil loosely over turkey. This helps keep it moist as it roasts.
Step 3 – Roast the Turkey
- Preheat oven to 325°F.
- Place turkey in oven and roast for 1 1/2 hours covered in foil.
- Remove foil and continue roasting until fully cooked, about 1-1 1/2 hours more.
Cook times vary based on turkey size. I recommend 20 minutes per pound.
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Check temperature by inserting a meat thermometer into the thickest part of the breast. It should read 165°F when done.
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Let rest 15 minutes before carving. The juices will redistribute through the meat as it rests.
And that’s it! You just made an incredible cajun turkey with an amazing crispy skin and unbelievably moist, spicy meat.
Turkey Carving Tips
Carving the turkey can be intimidating. Here are some tips:
- Use a sharp carving knife and fork for easy slicing.
- Slice the breast meat first by cutting thin slices parallel to the breastbone.
- Remove the leg quarters, then slice the meat off the bones.
- Slice the wings at the joints.
Transfer carved turkey to a platter and dig in! Drizzle pan juices over the top.
Storing and Reheating Leftovers
- Refrigerate carved turkey in an airtight container up to 4 days.
- Freeze turkey in freezer bags or airtight containers up to 3 months.
- Reheat in the oven or microwave until warmed through. Add broth or water to prevent drying out.
Creative Ways to Use Leftover Cajun Turkey
Leftover turkey is arguably the best part of making a big bird. Here are some of my favorite ways to repurpose it:
- Turkey sandwiches with cranberry sauce and stuffing
- Turkey salad with mayo, celery, and apple
- Turkey tetrazzini pasta bake
- Turkey hash with potatoes, peppers, and onions
- Turkey noodle soup
- BBQ pulled turkey sandwiches
Get creative with your leftovers! Cajun turkey is so versatile.
Frequently Asked Questions
How spicy is cajun turkey?
The level of spice depends on the Cajun seasoning used. Most are mildly spicy with a mixture of paprika, black pepper, onion, and garlic. For more heat, opt for a hot Cajun blend.
Can I make Cajun turkey without an injector?
Yes! Skip the injector and let the flavorful Cajun herb butter do the work. Just be sure to really work it under the skin and into every cavity.
What’s the difference between Creole and Cajun seasoning?
While both are Louisiana-style, creole contains more tomatoes, herbs like thyme and oregano, and warm spices like allspice and clove. Cajun is more pepper-forward.
How long should I cook my turkey?
Cook 20 minutes per pound at 325°F. A 14 lb turkey takes about 3 hours total. Check temperature to confirm doneness.
Make an Epic Cajun Turkey
If you’re tired of bland, dry holiday turkeys, try this recipe for a Cajun twist. The homemade spiced butter amps up the flavor in an easy, fuss-free way with no injections required. Mix up the butter in advance and let it work its magic come turkey day. I promise, this will be a new Thanksgiving favorite!
What’s the Best Way to Season It
You will need to remove the contents of the inner cavity. Giblets are typically inside. Giblets are the little bundle of parts and usually includes the neck, the gizzard, which is a muscle that grinds up food before it enters the digestive system, the heart, and the liver.
Some people save these and cook them up or make gravy. You can discard if you wish.
Dry the turkey with paper towels. I like the spritz the turkey with olive oil using this spray bottle from Amazon. This will allows the spices to adhere. You can also drizzle it on and rub it in.
If you are injecting the bird with butter, you don’t need a ton of olive oil, unless you want it! Getting the skin nice and moist with oil will help produce crispy skin on the turkey.
Then add your spices. I use the following:
Once you have your olive oil on the skin, combine your spices and rub them in all over the bird front and back.
Next, I inject the turkey. I like to use a combination of Tony Chachere’s Butter Injection Marinade and Tony Chachere’s Garlic and Herb Injection Marinade. I like to use both of them because I like the combination of the butter and herbs for flavor. The butter is necessary if you don’t want a dry turkey.
Their kit comes with an injector that you press right into the bird. Per the instructions, you should inject 1 ounce of the marinade per pound of turkey you have. This turkey was 12 pounds so I used 6 ounces of the butter and 6 ounces of the garlic and herb marinade. You don’t have to combine two. You can do whatever you wish.
To create your own injection, add 2 tablespoons of melted butter to broth. The amount of broth you will need is 1 ounce per pounds of turkey. From there, you can add whatever seasoning and spices you wish. You can use this injector from Amazon.
What Does Cajun Turkey Taste Like
Cajun seasoning is often spicy with an emphasis on peppers, white pepper, black peppers, cayenne pepper, and bell peppers. It also has hints of paprika and garlic.
If you are looking for an option that’s less spicy Creole Seasoning may work better for you than Cajun.
Creole Seasoning has more emphasis on herbs such as basil, oregano and thyme. It is milder than Cajun Seasoning. If you want to substitute Creole Seasoning, and you still want the added heat, add in a teaspoon or more of red cayenne pepper.
