This Juicy Cajun Butter Turkey is perfect for the holiday season. With over 25 million social media views web-wide, everyone loves @themoodyfoody’s Viral Cajun Butter Turkey Recipe. Don’t miss out on this delicious Holiday Star! Thanksgiving has always been one of my favorite times of the year. Not only do I love teaching many foodies how to cook, I also love when family and friends can come together and relax, catch up and enjoy food and cocktails. Special recipes like this can help keep memories alive or make new ones.
Jump to RecipeIs this Turkey Easy to Make?
Thanksgiving turkeys can be intimidating, and I’m going, to be honest- they aren’t what I would consider “easy.” I went into this recipe thinking I would give you guys a, fool-proof turkey recipe, and if you follow these steps, like many others, you’ll have the perfect Turkey. Making the perfect turkey requires prioritizing the juiciness, ensuring the skin stays juicy, and maximizing flavor.
Patience is mandatory for this recipe! PLAN AHEAD.
What is Cajun Butter Turkey?
Cajun butter turkey is a delightful twist on the classic roast, infusing a southern charm into your Thanksgiving feast. Picture this: a succulent turkey, generously coated in a rich blend of Cajun spices and a velvety buttery goodness. This fusion creates a symphony of flavors, where the warmth of traditional Cajun seasonings meets the savory tenderness of the bird. The result is a juicy, flavor-packed turkey with a hint of smokiness and a buttery finish that elevates the dining experience. It’s a Southern-inspired culinary adventure that’ll have your taste buds dancing with delight.
Ingredients You’ll Need to Make the Perfect Thanksgiving Turkey
- 1 12-15lb Fresh Turkey
- Butter
- Herbs
- Spices
- Onions
- Lemon
- Carrots
- Celery Stalks
- Aromatice (Thyme, Rosemary, Sage)
- White Wine (any dry white wine is fine)
- Chicken Broth
Equipment and Tools You’ll need
- A Roasting Rack, This is the One I love.
- Cheesecloth (This step is highly recommended for a juicy turkey) Use this brand and this kind!
- A turkey Injector, This is the best one!
- A Meat thermometer, I like this one!
Order everything ahead of time! Amazon delivery times vary during holidays and, grocers are always sold out of these products!
How to Make Cajun Butter Turkey
- Start by Dry Brining your turkey the night before. Cover your turkey with kosher salt. Rub it in. Let it sit in the fridge overnight over-covered. DO NOT RINSE THE DRY BRINE
2. Make your Compound Butter using spices and fresh herbs! I like to use rosemary, sage, thyme and oregano (optional)
3. Smother your room temperature turkey in the room temperature Compound Butter
4. Start the cooking process, then, inject your turkey!
4. Lay your Buttered up Cheesecloth over your Turkey
5. Cook until your Turkey reaches an internal temperature of 165, degrees
TURKEY TIMING
- Dry brine your turkey the night before you will cook it!
- Take your turkey out of the fridge 2 hours before cooking to allow it to reach room temperature
- Let your turkey cool for an 45 minutes before slicing!
Why everyone loves this Cajun Butter Turkey Recipe
It’s JUICY– Everyone hates turkey because it has the reputation of being dry! This turkey using multiple techniques to guarantee juiciness. The compound butter over and under the skin, the injection and the basking are a triple threat to making the juicy wet and delicious!
It’s packed with flavor- Mix it up this year with this a delicious Cajun Compound Butter. This butter has tons of spices and herbs that elevate the turkeys flavor.
It’s Gorgeous- I’m sorry but there is nothing like a beautiful bird on the Thanksgiving table. For many, it’s a tradition, and it’s one that should be followed out. The Thanksgiving turkey is the star of the show. When cooked correctly it can be a great base for building your plate.
What does Cajun Turkey taste like?
Cajun turkey is moist, and juicy with a buttery, smoky, flavorful inside! It is rich in flavor and texture. The turkey will not be spicy, but will be flavorful and delicious.
Let’s Make it Together; follow @themoodyfoody on TikTok
@themoodyfoody Cajun Butter Turkey ? this was a labor of LOVE #thanksgiving #turkeyrecipe #thanksgivingrecipes ♬ Nothing Even Matters (feat. D’Angelo) – Lauryn Hill
Tips to making the perfect Thanksgiving Turkey
Use a fresh turkey, (if possible)- Using a fresh turkey removes one of the most annoying steps- defrosting your turkey! Defrosting a turkey can take days, and it’s often why so many turkeys come out dry (they haven’t fully thawed out). So instead, find a fresh turkey at your local supermarket and butcher!
Dry Brine (optional but recommended)- If time allows, I recommend you dry Brine your turkey. Dry brining is ideal because it guarantees crispy skin, and it’s much easier than a wet brine:
- Ensure your turkey is at room temperature and pat it dry.
- Take 1 tbsp of kosher salt per 5 lbs of turkey and rub it in generously.
- Allow your turkey to sit in the refrigerator for 6 hours or overnight.
- DO NOT RINSE THE DRY BRINE OFF OF THE TURKEY
Once you remove your turkey, it may be a purple-ish color.
If you use a wet brine, pat your turkey dry! You will need dry, room-temperature skin to make sure your skin is crispy!
Nail your compound butter- The Cajun compound butter is the secret to this juicy turkey. The rich and smoky flavors of the compound butter not only give the turkey an amazing flavor but also makes the turkey look beautiful! Make sure your butter is at room temperature. (You cannot use margarine or shortening for this recipe) Once your butter is soft, add all your seasonings and herbs to your butter and mix thoroughly. Your cajun butter should be a nice vibrant orange color, if needed, add more paprika or cajun seasoning!
If you don’t like cajun seasoning, feel free to omit!
Ways to make Your Turkey Perfect
Inject your turkey- Injecting your turkey is highly recommended. Unfortunately, Turkey gets an unfair rep. As chicken’s older cousin, turkey can be juicy; it requires a little more work. Injecting your turkey with the leftover cajun butter ensures soft, juicy meat. You can buy a turkey injector on amazon!
Use a cheesecloth– A cheesecloth is a great way to keep the moisture in the skin while making sure the meat stays juicy. Soaking the cheesecloth in the cajun butter really takes the meat to the next flavor! Julia Childs invented this technique and although I was apprehensive, I gotta admit, I am IMPRESSED! Depending on the size of the cheesecloth you get, you may have to cut the cheesecloth! Make sure it fits over the turkey!
Use a meat thermometer- As I’ve mentioned before, a meat thermometer is a mandatory kitchen tool that can save you so much time and ensures your meat comes out perfect. A meat thermometer is highly RECCOMEND for this recipe and all of my meat recipes. Here is the thermometer I like to use! . Cook your turkey at 325 degrees and check the temperature every 45 minutes after the first hour!
Using a Roasting pan- A roasting pan is necessary because it allows the air from the hot oven to circulate! Using a roasting pan also helps you build a bed for your turkey drippings, which makes my famous gravy! You can find a roasting pan at any major retailer, but here’s the one I like to use!
CAJUN BUTTER TURKEY FAQ
What if I don’t have a cheesecloth, what can I use?
My personal recommendation endation would be to skip the cheesecloth step and bask your turkey in the cajun compound mixture every 45 minutes.
Should I cover my turkey?
No. At no point do you need to cover your turkey. Both the brining and the cooking process call for the turkey to be uncovered.
Can I wet brine my turkey instead of dry brining?
Sure. Although I highly recommend dry brining for a crispy skin. Wet brining is another popular brining method. Make sure your turkey is completely dry before starting the cooking process!
Can I make my turkey ahead of serving?
I recommend starting your turkey approximately 4-5 hours before dinner time. The compound butter can be made the night before!
Do I rinse off the dry brine?
No. The turkey should not be rinsed after.
How long do I cook my turkey?
I suggest you use a thermometer, but a turkey needs 15 minutes per lb. Most turkeys cook in 3-4 hours. Once your turkey is at 165 degrees, your turkey is ready
HELP! I bought a pre-brined turkey! What should I do?
Skip the brining step in this recipe! Make sure your turkey is patted dry and room temperature
If you loved this recipe, it would mean the world to me if you scrolled below and left a review. This helps me grow my business. I am eternally grateful .Love you
Juicy Cajun Butter Turkey
Equipment
- 1 Roasting Pan
- 1 pack of cheese cloths
- 1 meat thermometer
- 1 turkey injector
Ingredients
- 1 12-15lb Turkey Preferably fresh. About 1 lb per person!
- 2 Yellow Onions Chopped Large
- 3 large Carrots
- 2 lemons
- 4 Celery Stalks
- 16 oz Chicken broth or Turkey Stock If your local butcher has turkey stock, pick it up!
- 4 oz White cooking wine any dry wine (I use chardonnay)
For the Cajun Compound Butter
- 2 lbs Unsalted Butter room temperature
- 1 tbsps Fresh Rosemary chopped fine
- 1 tbsps Fresh Oregano chopped fine
- 1 tbsps Fresh Thyme chopped fine
- 1 tbsps Fresh Sage chopped fine
- 1 tbsp Cajun seasoning
- 1 tbsp Smoked Paprika
- 1 tbsp Fresh Lemon Juice
- 1 tsp pepper
- salt to taste remember, you've already dry brined your turkey so use your best judgement regarding salt! TASTE!
For the Dry Brine
- Kosher Salt 1 tbsp for every 5 lb of Turkey
Instructions
- Dry Brine turkey the night before. Pat your turkey dry and season generously with kosher salt. Let it rest in the fridge for up to 6 hours or, preferably overnight. Take your turkey out a few hours before starting the cooking process to allow it to come to room temperature. Do not rinse the turkey.
- Make your compound butter. Allow butter to come to room temperature and mix all spices and herbs into the butter and set aside. Your compound butter should be a nice orange color, if needed, add more paprika or cajun seasoning!
- Take your room temperature turkey, Separate skin from breast and leg carefully. Use a spatula and try not to rip the skin. Take tablespoons of compound butter and rub it underneath of the skin, carefully.
- Next, smear a thick layer compound butter on the top of the turkey. Make sure you get the legs and wings, and the back. You should use about half of your compound butter mixture here.
- Place half your carrots, lemons, onions and celery into the cavity of your turkey, and then, use kitchen rope to tie the legs
- Add the other half of your lemons, onions, celery and carrots to the bottom of your roasting pan along with your chicken broth and white wine. Place the rack inside of the roasting pan and lay your turkey on top.
- Cook your turkey for 45 minutes at 400 degrees, remove from the oven and bring the oven tempertaure down to 325 degrees
- Melt the rest of your compound butter, and soak your cheese cloth inside. Depending on the size od your cheesecloth you may have to cut it to fit your turkey. Your cheesecloth should cover the top of the turkey including the wings!
- Then, fill up your turkey injector with the melted compound butter. Inject your turkey in about 8 spots. Inject each thigh, breast, leg and wing until your butter finishes. If you have extra butter, fill the injector up and keep injecting!
- Then, lay your buttered up cheesecloth over your turkey and cook for 2-3 more hours checking the temperature every 45 minutes. Make sure your cheesecloth is tight and snug to your turkey, almost like a wet T-shirt on a body. LOL
- After the first hour, remove your turkey and use the last of the compound butter to bask the turkey. (Do not remove the cheesecloth).
- Let your turkey cook until the breast has reached an internal temperature of 165 degrees. Your turkey must rest a minimum of an hour before slicing.
- Use the turkey drippings to make my famous gravy recipe! See recipe page!
- Enjoy with your favorite people!
Just had a question. Should we rinse it of the dry brine. & why does the turkey have to rest? Will it get cold?
hi, no you shouldn’t rinse the dry brine. The juices will release
So keep the dry brine on? Just add the butter on top of the salt?
Hi Haley, the salt will soak in. It would be visible on the turkey the next day. It absorbs. But no, don’t rinse it
Hi Toni, after dry brining the turkey should It be covered with aluminum foil to put it in the fridge?
Uncovered!
Hello. Should the turkey be covered when in the oven.
Happy thanksgiving
Hi ana, no- just covered with the cheesecloth.
Sorry one more question, can I ude regular white wine instead of white cooking wine? Happy thanksgiving!
This was excellent!! Moist and flavorful! Thank you Toni!!
Hi—
I made this recipe today. I didn’t use the sheesh cloth (I forgot to buy it) but It was still a huge success. Everyone loved it. So moist and flavorful. Will definitely make again next year or maybe sooner. LOL.. Thank you so much for sharing????
Hello!! I also sent a message on IG.. sorry! But can I use Sea salt instead of kosher salt ?
HI Tracey that should be okay but I would cut the salt in half.
I just want to make sure im precise with everything…Does that say 2 POUNDS of butter?? ?
Yep
For the turkey can I use one pound of unsalted butter and then 1 pound of sweet unsalted butter
Hi! Happy thanksgiving, i’m currently making this recipe right now and was just wondering do you take the cheesecloth off to let it sit for an hour? or keep it wrapped up while it’s sitting?
either but i would keep it wrapped
Hello Toni, Happy Thanksgiving to you. Quick question, I am trying this wonderful turkey recipe, started the brine process last night but I am being told that you are not suppose to let a turkey sit outside the refrigerator for 2-3 hour because of harmful bacteria. Please advise!! Once again thanks for your wonderful and tasty receipt.
Hi Dejuan’a the two hour mark will be fine. You can begin the cooking process at two hours! Let me know how your amazing turkey comes out
So should we be splitting the compound butter into thirds ? One part to season , one part to inject , and one part to base?
yes, ideally!
Hi when should we put the compound butter on? I saw a few recipes that said to apply a couple hours before cooking. What’s your recommendation?
Hi Haley, if the meat is at room temperature you can put it on right before you put it in the oven!
Making this Thursday! Do I need to cover turkey with foil even though I have a cheesecloth
Nope, cook the turkey uncovered!
My turkey weighs 17.88 . What adjustments should I do for my compound butter?
Hi Susie, I wouldn’t adjust, this recipe is appropriate up to 20lbs. If you ever run out of butter you can make more for the melted part of the recipe but you should be fine!
Planning to make this for thanksgiving. Do you make your own Cajun season? If not what brand do you recommend?
Hi, I would recommend the Louisiana brand!
Hello , I had went shopping already and got the regular Cajun season will it make a big difference?
Hi Alisha, nope- it won’t 🙂
Hi Toni, I plan to make a bone-in turkey breast that is approximately 6.5 lbs. Should I reduce all ingredients by 1/2? Should I still brine the turkey breast the day/night before?
Hi Liz, that sounds perfect, you’ll likely have some extra compound butter but freeze it and use it for steaks or even chicken in the future! Let me know how it goes.
Happy Thanksgiving Toni! Thank you so very much for sharing this delicious recipe. My turkey breast and gravy were amazing and we are planning on making them again at Christmas!!!
I’m really excited to try this recipe however I’m really nervous to have the responsibility of bringing/making the Turkey this year! If I’m bringing it to my dads house what do you recommend I do?? Should I cook it and just bring it in the pan in the car lol or should I finish the bake at my dads?? Help 😭
Hi, I would cook it at Dad’s house!
How come you can’t use margarine instead of butter? We’re kosher and can’t use dairy but this looks TO DIE for
Hi Keirsley, I find that margarine has a consistency that doesn’t cling to the turkey well, but, earth balance butter sticks should work fine! I’ve used it before 🙂
Should I double the ingredients if my turkey is 19 lbs?
No, my turkey was nearly 16 lbs. If you would like, I would add about 1/2 more of butter, and more seasonings to taste but the measurements should work up to 20lbs.
How long should the cheesecloth be 1yd or 5yd. This recipe looks delicious!
I would get the larger cheese cloth and cut it to fit your turkey 🙂
I haven’t tried it yet but it looks amazing …I’m thankful for your recipes
Thank you very much 🙂
Hi Toni,
Would it be fine to dry brine two nights prior to cooking? Also great recipe, it looks really good. Will be trying your Mac and cheese pen as well!
Hi Natalie, you may run the risk of the bird being too salty. I would cut the salt in half if you decide to brine more than 24 hours.
Would this work well if using smoker?
Hey Jonny, Indeed! Smoke that thang! Although I am not sure about the cooking times, but the injected turkey with the compound butter should work perfectly! 🙂
I have always covered my turkey with foil. It doesn’t look as though you cover your turkey at all with the exception of the cheese cloth. Just want to be sure I’m not missing a step. Do you leave your bird uncovered for entire length of cooking time?
Hi Zenida, yes I did.
you did not put any spices in the recipe , you only put the herbs
the recipe has cajun seasoning, paprika, pepper and salt….
I am so exited to make this turkey. This is my first time doing any type of brine . I did have one question, do you recommend having stuffing rather than having the veggies inside cavity?
You can! But the veggies inside add flavor!
This looks amazing, I just took my turkey out of wet brine, is that ok, also is it spicy?
Hi, it’s not spicy and yes a wet brine is fine, just make sure its patted dry!
Going to try this recipe out this year! I will make an update once Thanksgiving is over 🙂 Happy Givings day to everyone <3
Wooo! Happy Holidays!
Hi!
Excited to try this recipe!
First time making a turkey.
Purchased a 20lb turkey.
Do you recommend staying with the 2-3hour cooking time at 350 (after the 40min at 400) or bumping it up to 4hours?
I would check the temperature every 45 minutes. I had a 18 lb turkey and it cooked just under 4 hours!
This looks absolutely amazing. Can you suggest what I could use in place of the white wine ? Thank you and happy Thanksgiving
Hi Ashley, more chicken broth!
What if we are not cajun lovers? What alternative would you suggest for those who do not like cajun seasoning?
Just omit it all together! It’s still an amazing turkey without the cajun seasoning!
Super excited to try tho s recipe out ! it’s my first time trying a salt brine, i am going to use a 13lb bird, how much salt should i add to the compound butter?
I would start with a teaspoon!
I plan on making this for Thursday so should I be dry brining tonight or tomorrow?
Hi, Brine Wednesday 🙂
Hi, your recipe sounds/ looks great and will be trying it on Thursday. My Turkey is about 12 lbs how much would you adjust the time for?
I would use a thermometer and check the turkey every 45 minutes until it reaches an internal temperature of 325 degrees
I already did a wet brine but I rinse it after, should I still do a dry brine or will It be ok? Yes I use all the brine seasoning
Wet brine is fine, just make sure its patted dry!
Thank you, can I put the butter rub on it and bake it later
Thanks for the recipe I’m going try it! What temperature should I cook a 15.51 lb on and for how long?
Hi, 325 degrees, check the turkey every 45 minutes until it reaches internal temperature of 165.
This looks amazing!!! Thank you for posting this! I plan to host my first Thanksgiving next year and I can’t wait to use this recipe! I already know it’s going to be delicious.
Happy Thanksgiving!
Hi Cameron, thanks for stopping by and good luck 🙂
Do you have to use fresh herbs?
Hi Marietta, dry is okay!
Do you dry brine uncovered ? I’m scared it’ll be too salty and was thinking of doing a liquid brine overnight
My Turkey is 20 pounds and I’m determined for it to look and taste like yours I think tastes which is bomb dot com lol
If you prefer a liquid brine, thats fine. Just make sure its patted dry! I brine uncovered!
Cajun butter was amazing. Watch the salt levels… dry brining actually can get the meat inside tastefully salty. The cheesecloth did not do any magic for me but I roasted in an electric roaster not the oven so maybe that was my failure. Hands down most complimented turkey ever. Used some leftover Cajun butter the following week with some chicken thighs….yum!!
Hi Toni! I put the dry brine on my 22 lb turkey 11/22 at 11pm. I planned on taking it out in the early am hours of Thanksgiving, but realizing that may be too long for the dry brine. What can I do to prevent the turkey from being too salty?
Hi Ariel, I would’nt be worried. Wake up super early tommorrow and take the turkey out). Dry brining gives you more time than wet brining, I think this will be fine, plus/ you have a huge bird! Goodluck 🙂
So I just realized my frozen (now thawed) Turkey came pre brined. Should I skip the brining part? I don’t want it to be too salty. Also, If I do skip, should I still take out of package, pat dry, and put back in fridge till tomorrow? Or wait to take it out of package till tomorrow, while resting before the cooking?
Hey Sara, you got it. I think that’s the perfect plan. The fridge will dry out the turkey and be nice for that crispy skin! Good luck! Come back with a review ❤️
Of course ❤️ one more question! Would you recommend I take it out the package tonight, pay dry and put it back in the fridge for overnight, or should I wait to take it out of package till tomorrow?
I have never cooked a Turkey before, but when I saw your recipe, I ran to the store.
I reccomend you doing that tonight. Happy to help 🙂
Made this recipe for thanksgiving this year and it was delicious! Very flavorful and juicy! Everyone loved it!
Will i have a dry turkey if i dont use an injector?
nope! that’s an extra step, follow this recipe and you’ll be fine. the dry brine helps a ton!
Thank you for this recipe, it came out sooooo good
I should cook this is a roasting pan right? And I keep the lid off the entire time?
Hi Jessica, yes!
Hi I accidentally bought salted butter do you think it will be fine or will it be too salty
it should be fine 🙂
I saw your video on YouTube and now I can’t find it what’s the name of your channel?
are you sure it was on youtube? it’s on tiktok, here’s the link https://www.tiktok.com/t/ZTRC1vDfU/
It may have been thank you!
Is it OK to use one pound of unsalted sweet butter and One pound of unsweet butter that’s what I have on hand?
Sorry for the mixed up I have one pound of sweet unsalted butter and then 1 pound of regular unsweetened butter
First, Happy Thanksgiving! And second, thank you for your well-laid out instructions. Very clear and easy to follow. Also thank you for taking time to respond to every person with a question. You have helped out so many people this Thanksgiving. God bless.
Hi Rebecca,
thank you for the beautiful wishes it means so much to me. Happy thanksgiving, I hope your turkey comes out amazing and your holiday is special ❤️
What if I cant find any cooking white wine
Just add more chicken broth 😉
Thank you so excited to try this out! ?
It was a huge hit! Thank you!
Mine is in the oven now!! I’m so excited to have everyone try it. Thank you so much for the recipe. I’ll also be trying the gravy.
Hi Najirah, keep me posted on how it goes please 🙂
Hi, Toni!!! My turkey is 20 pounds, so I am using 4 table spoons of kosher salt. I just put about half of it on the turkey and it already seems like a lot! Should I put the rest on anyway?
Use your best judgement but rub it allllll in, sides, back, wings, everything! If you feel it’s too much, go with less!
I didn’t find a cheese cloth.
I hope it still comes out good. I followed everything else. Thanks for the recipe.
Hi addy, i’m sure it will 🙂
Overnight when dry brining, how do you store your turkey?
uncovered in the fridge
I used your Cajun recipe on my Turkey tonight and when I tell you it is juicy, flavorful, and beautiful!!!! Baby you know exactly how a Turkey should be cooked! The buttered cheesecloth is a game changer!!! Forever changed my relationship with turkey’s for thanksgiving!!! Thank you Toni!
Hi Tiffany,
happy you loved my recipe! Happy thanksgiving ❤️
Can I use regular paprika? Don’t have smoked on hand
Ok so I have my ingredients ready but took my turkey out late!! 🙁 the middle is still frosty some parts frozen… can I still start the dry brine? Or should I just wait?
I would start the brining process! Hope this helps.
Thank you!
Hi Toni! Does the turkey need to be room temp for dry brining ?
nope, you can dry brine now!
Hi I have a 22-23 lb Turkey, should I throw another hour on the cook time? Or just check every 45 mins while basting until it reads 165? Thank you so much.
Casandra, you got it! I would check it after the 3 hour mark! 🙂
Hello, I bought a smoked turkey that needs to be warmed. Should I put the buttered cheesecloth on top?
Fosho!
Hi, I’m not sure what I did wrong but after I took it out the fridge from brining overnight and I let it get room temp, the butter won’t stick to the turkey. The turkey is leaking so it is making it wet all over. No matter how much I dry it it keeps leaking and getting more wet so the butter won’t stick.
it won’t stick while cooking? or just in general? is the butter hot? it should just be soft?
Hi, thank you for the recipe! I made a mistake and covered the turkey with foil, after I placed it in the fridge with the dry brine. How is it going to affect the turkey/process?
you’ll be fine 🙂
Hey, I didn’t realize I bought white wine vinegar instead of the white wine. Will this affect the taste of the turkey in any way ? What can I do ? Thanks ?
no it won’t lol! you’ll be fine! it’s just aromatics
I literally hate turkey. Every single year it’s the one thing I don’t eat. But I am absolutely inlove with this recipe!! Might be my favorite thing I made this year ☺️
I really enjoyed this recipe and my Turkey isn’t done yet but I already know it’s going to come out so juicy!!! Thank you Toni for all Your delicious recipes!
Made this recipe this morning and omg it was sooo juicy tender and flavorful! 10/10 definitely a keeper recipe! Thank you so much for sharing ❤️??
Turkey turned out amazing, family is still raving about it. Will definitely be using again next year. Leaving the cheese cloth on while it rests helps lock in that moisture you worked so hard for. Leave it, it’ll look great I know it’s hard to though. Use fresh herbs, it’s makes a difference imo. Having it in room temp helps the butter spread onto the turkey. The basting was top tier, keeps it soooo juicy. Literally the best turkey recipe I’ve seen and I’ve made SEVERAL. There was barley any turkey left, FIL even took some home and that’s a true testament of flavor.
I wish I could post a photo, but it’s looking good 2.5 hours in. About to add the cheese cloth soaked in butter sauce.
I made this for thanksgiving along with the gravy and my family loved it! The best recipe for turkey that I’ve ever tried!
I couldn’t get my stupid butter to come out of my injector. I think my herbs were too big so I’m sad. Well see how it turns out.
don’t be sad, keep going and trust the process!
Thanks for sharing this amazing recipe! My family loved it!!! ?
I made this today and it came out perfect. Tender, juicy, moist, and bursting with flavor. Thank you so much for posting this.
As a first time cooker/turkey maker, LOL. This came out better than expected my whole family approves. Not bad for a 20 year old LOL.
Thank you so much for making the instructions so easy to follow, the turkey came out super juicy!! Saving your video and recipe. This will be the official recipe for Thanksgiving from now on?
Definitely a labor of love, but sooo worth it! Turkey was ?! Juicy and flavorful.
I made this turkey yesterday and it turned out so good. Nice and juicy!!!…Thank you for the recipe best turkey ever!!
Made this recipe with a few minor adjustments, I always wet brine. But, the cheese clothe was clutch!! The breast of the turkey was so well flavored and moist. It looked like a deli slice when I cut into it. Great recipe, thanks for sharing sis.
I followed this recipe for thanksgiving turkey! It turned out delicious! I was a bit nervous because the directions instructed you to place the turkey in the oven uncovered, this was also my first time using a cheesecloth. When I tell you this turkey was so juicy and flavorful! My Family and I enjoyed it1 Thank you for sharing and the Step by Step easy instructions.
I tried this Turkey yesterday & it was everything you said it was. So juicy & delicious. This will be my go to Turkey recipe every year. Thank you so much for sharing.
Hi there! I love how you took the time to reply to almost every comment. I am excited to try this, I celebrate my Thanksgiving tomorrow. I am usually pretty stuck in my ways of cooking my turkey, because mine always comes out perfect and moist when I do it, but last minute, I decided I’m taking a chance on this one because it sounds amazing! I do have 2 questions, I read in your blog article the roasting pan is necessary, which I have, but I do not have a rack for it… will that make a difference? Can I make a “rack” using the veggies??? 2nd, I don’t have any white cooking wine… can I just use the chicken broth, will that make much of a difference? Thanks so much!!!
Hi, to answer all of your questions, are! good luck and good cooking 🙂
Love this turkey recipe but haven’t tried it yet. I want to use a Traeger pellet grill and smoke it at a lower temperature for a while after the 45 minutes at 400 will that work or should I just stick with your temps and timing? Really want to get the smoke flavor from the BBQ but have been unsuccessful cooking at a low temperature other recipes say cook at 225 for many hours but it always comes out tough and dry like that. Please help! Want smokey flavor but I am scared!!!
Hi Micheal, I would stick with my temp and timing and just use a thermometer to monitor the temp. Check that turkey every 45 minutes and make sure it doesn’t go over 165!
Tried all your suggestions (except in an oven bag), and every piece fell off the bones. Thank you!
I ABSOLUTELY LOVED THIS RECIPE ON THANKSGIVING!! I made the compound butter and followed each & every step! I had a 16lb turkey & I normally have anywhere from a 20-24lb. You had me back at the store purchasing a thermometer, cheesecloth, more fresh herbs, more butter & an injector. There was NO turkey left & I cooked so much other food! The gravy recipe was amazing as well. The cheesecloth really helped with the turkey too! I didn’t have to baste as much & this was my first time injecting a turkey. I normally use butter with my other turkey recipe, just never compound butter nor Cajun seasoning. This turkey was soooo juicy & flavorful! Thank you for sharing this with us! My husband and sister saw your video before I did, so when I showed them both they were like “I saw this & was going to send it to you”. ??
Hello, I posted a question on here but I don’t see it but unfortunately my daughter sent me this recipe when I had my turkey already in the oven so my question is can I do the same thing with a big roasting chicken? It looks so amazing I have to try it
I just tried this recipe with two young chickens and it came out perfectly!!
THIS TURKEY RECIPE HAS TURNED ME INTO A TURKEY LOVER ON THE HOLIDAYS !!! I forgot to purchase the cheese cloths but I jus checked it ever 30 min injecting the juices that were surrounding the turkey inside and on top of the turkey to keep it from drying out ! My boyfriend loved it ?
I made this for thanksgiving and it was DELICIOUS! Turkey injector is a must, it keeps it so juicy! Probably going to make it for Christmas too!
So juicy and flavorful! The family loved it!! *chefs kiss*
So my family doesn’t really do turkey. I always make a small turkey breast for the hubs and we even have to throw that away. This year I tried this recipe and everyone LOVED IT!!! They even asked if I can make it again for Christmas. Not sure if I’m going to make a full Turkey or not but definitely will be keeping this one for next year!
This was the second turkey I’ve ever made. I made tons of gravy as a failsafe, just in case, but funny enough, the gravy is what was leftover because this turkey was THE JUICIEST, MOST FLAVOURFUL bird I’ve ever cooked. Thank you, Toni!
Testimony: the over night Salt brine is essential!! (it draws out moisture) I DIDN’T end up doing it an had to use half a roll of paper Towle drying the bird because the butter wouldn’t bind lol!!! Fast forward. after I
successfully applied the Cajon butter . It was smooth sailing from there.. I must say the cheese cloth is a game changer! Salute and my appreciation for the recipe, not only from me but the others who enjoyed !!!!
My turkey was a hit this past Thanksgiving thanks to you!! I had never used the cheesecloth method before everyone was thoroughly impressed, nobody did any clownin’ so all was good!!
Question- can you use the cheesecloth if you use one of the electronic covered rosters?
Very nice post. I certainly appreciate this site. Keep it up!
We used this recipe for thanksgiving best turkey ever was so delicious and JUICY 10/10
This is by far the most delicious turkey I’ve ever eaten and I DON’T COOK! Your TikTok video made me want to try it. I couldn’t believe how juicy it looked. Your instructions were on point and so was my turkey….Thanks to you I will be using this recipe every Thanksgiving Holiday!!! Even the picky teens loved it. THANK YOU SO MUCH!
I plan on trying this, this Thanksgiving. I usually make a pavochon (seasoned Pernil style). How do feel about adding sofrito to the compound butter?
Do we cover while dry bringing or just put it in the fridge uncovered?
uncovered!
I have 2 questions the first one is. Can I use a roasting bag in place of the cheese cloth? The second is, what type of white wine do you recommend to use
Hi, the cheese cloth can not be replaced for this recipe. I recommend using any dry white wine.
Thanks Toni for responding quickly to my email. I’m SO EXCITED about cooking your thanksgiving turkey recipe this year!
You’re welcome! I am here if you have questions xoxoxo
I am looking forward to making this for my family this upcoming thanksgiving. I was going to cook it in a bag in the roaster. Do you think it will turn out and if so how long should i cook it for? I will be cooking a 15 pound turkey.
Hi Kristi, I would follow the instructions in the video for similar results. Best
Saw this and had to give it a shot! Instructions were super easy to follow and the results had myself and our friends in wow mode! Thank you for doing what you do, look forward to trying more of your recipes
Can I dry brine, slather compound butter, inject it and then deep fry?
No, this recipe is for baking only
I saw your video on Twitter and I am planning on cooking it this week. Is it okay to put the turkey in a brine bag when it’s in the fridge or just leave it completely uncovered?
uncovered
Hi Toni. If I bought an all natural brined young Turkey from Trader Joe’s . Should I still dry brine it with kosher salt? I also got salted butter instead on unsalted. Would it be too salty?? Thanks again for this recipe, I used it last year and it was amazing!
Hello I’m just wondering about the white wine the white wine you put on the turkey I can’t seem to find it in any store or in Amazon is the white wine necessary or can you recommend me other white wines or will any white do ?😭
Hi, any chardonnay is fine
Let me come out of the gates with this: Toni’s Cajun turkey created a feeding frenzy at my Thanksgiving table akin to something David Attenborough should have narrated.
I decided to post my review today in case there are any dear readers who are on the fence. Due to our kids being off adulting and away at different colleges, we hosted our first early Thanksgiving yesterday, and thus I can give you a pre-Thanksgiving review.
I followed most of the directions, but made one or two deviations along the way. I’ll outline those in case inquiring minds want to know whether their changes will affect the overall outcome.
To begin, I took the bird out of the fridge only 2 hours before cooking time for food bacteriology reasons, and because I knew I would grow weary of ensuring none of my household beasts would get the better of my raw turkey on the counter. You can only tempt the fates for so long, you know?
If I could go back in time and tell myself one thing about this turkey, it would be that it takes the compound butter more than 2 hours to come to room temp, so when you get up the morning of your cooking day, go ahead and take the butter out to sit all day.
The other thing I did differently was I only made up 1 pound of the compound butter and I used a store-bought jar of Tony Chachere’s liquid Cajun injector juice to inject the turkey. I had a bottle I needed to use up so that’s the only reason I did so. And instead of injecting at the 1 hour mark, I just injected before putting it in the oven at the very beginning. Why? Out of laziness and not wanting to inject a hot turkey or mess with injecting AND cheesecloth application.
To be clear, I DID do the cheesecloth soaked in butter as well as several rounds of basting during cooking.
This turkey was SO MOIST & SO DELICIOUS,, it couldn’t even be carved. It fell off the bones at the slightest touch! If you’ll excuse the old saying, this turkey made me want to slap my grandma (proverbially—rest assured no grandma’s were harmed with the tasting of this turkey).
Short story: MAKE THIS TURKEY, Y’ALL! And the gravy too, which you can find on her main menu under “recipes “, and then “Thanksgiving”.
This is second year I am using the turkey and Mac n Cheese recipe. Last year I was the Uncle that saved Thanksgiving, my nephew went to his brother house and they were playing drums on the Mac n cheese and the turkey was dry. They tasted the food and went bananas!!! They already calling for a plate. The Turkey was so juicy and Mac n cheese creamy and flavorful. Giving it a Ping Pow perfect 10 rating!!!!
Toni! Please help. Do I melt the compound butter for the soaking of the cheesecloth?? & do I still need to baste the turkey while cooking? If so, do I just baste on top of the cloth??
yes ma’am to both! if you run off of butter baste with the turkey drippings! you got this
Can this recipe be used on a whole chicken? Would anything change?
whole chicken is great! same recipe use a thermometer
Currently making the compound butter… can this be left out over night to stay soft? Or do I need to refrigerate and then take out again in the morning to soften before applying?
leave it out!
Hey Toni! I was wondering if when I do the dry brine the night before (tonight) do I leave it in the refrigerator overnight then finish in the morning?
Hi Autumn, the dry brine is done tonight. Brine it, and leave it in the fridge uncovered overnight.
I did your recipe last year for my first turkey and everyone loved it. I did such a good job everyone is trusting me to make the turkey again this year. Wish me luck!!!
THANK YOU !!! I loved this recipe it helped so much very detailed and made it simple for a beginner like me to understand i appreciate it so much this saved me lmaoo
!!!!!My Best Turkey 🦃 Ever!!!!!
Family favorite !!!!❤️
Thanks for sharing! It was absolutely perfect! It seems like a ton of work but if you’ve ever prepared a Turkey in the past the extra step are easy and definitely worth it!
I forgot to keep some of the butter for the first hour, can i use the turkey drippings after the first hour instead?
This recipe is smelling and looking amazing!!! Once it hits 165 in the roster when you let it sit for an hour so you keep the roster lid on or off?
I made this for thanksgiving followed the recipe word by word, I must say THIS IS AMAZING! it was so delicious and such a hit everyone loved it !!! Thankyou so much for this recipe. It will be a staple in our family and most likely be here forever ( I will make sure to give you credit!) ❤️❤️ side note this was my first time making the turkey so I appreciate this more than you can imagine!
Thank you Toni! I saw this recipe last thanksgiving and saved it and used it this year! It was so wonderful and my first time making it! And big Bertha was a 20 pounder!
My family always complains about how dry the turkey be so, after seeing your recipe I told them I will bring the turkey and change their opinion on a family downer. Everyone loved this turkey and said it is a keeper. Thank you for making this year family thanksgiving a great one💙
Made this turkey for thanksgiving today. It was my first time making a turkey and on top of that I heard so many complaints about how everyone only eats fried turkey. This turkey was so juicy and so flavorful that it had my kids wanting more. Add the gravy that Toni makes too, and you have a combination that will leave your tastebuds satisfied.
Made the Cajun Butter Turkey recipe for the second year in a row, and this is THE Turkey recipe! Turkey cooks beautifully on the outside, is flavorful, and is juicy inside. I had never heard of using cheesecloth as a turkey cooking method and I can’t imagine cooking my turkey without it. Trust all the small details in this recipe, it will be worth it!! Thank you Toni for this amazing recipe!
I made this for thanksgiving and it was a hit with everyone in my family. This Cajun Turkey is a keeper with my family. Thank you so much💙
Just followed the recipe and it was amazing! This was my first time making turkey and I was nervousl!! My family loved it! My brother and my sister had sent your video and I just came to your website for the recipe. Love your website! I am such a foodie just like you. So I will definitely try your other recipes!!!
Tried it this year for Thanksgiving and it turned out sooooo great. I’m not too good at following recipes to a T, but even doing this 80% accurately came out as a turkey to remember. Thank you for letting me build that with my family.
When I say this was the most moist turkey I have ever had! This recipe was literally the easiest to follow and perfect for the holidays!
Made this today for Thanksgiving – It was great! Probably the best turkey I have ever made. (There was one other one that was close.)
I have NEVER received this many compliments from my mom about a turkey. It was delicious and juicy! The drippings were so good that my mom poured some over the dressing (my grandmother’s recipe!!) instead of using chicken broth like she normally does. I’m going to make this every year. Thank you, Toni! All your recipes have been HITS, but this one got me so many compliments that I had to write a review! Side note: I typically have like half a turkey left…I have one little bowl of scraps! Everybody took turkey home. Wow!
Thank you for your recipe it came out amazing!!!!
This was my second year making this recipe it was amazing! I will never make my turkey any other way
This was my second year making this recipe it was amazing! I will never make my turkey any other way!!!!!!!!! I suggest u all to try it
This was my second year making this recipe it was amazing! I will never make my turkey any other way!!!!!!!!! I suggest u all to try it
This turkey was a huge hit. My family loved it! This was my first time making one! It came out so juicy!!!! Honestly it was so easy too !! I would recommend to anyone thinking of making this turkey, DO IT !!!!!
Flavors 10/10 💕👍
I made this turkey and it came out amazingly!!
I made the Cajun butter and did the cheese cloth method. This was the best Turkey I ever made. I will definitely use the recipe from now on. My family loved the turkey!.
Purchase the suggested roasting pan. It was worth my $great quality. I dry-brine my turkey for 24 hours and take it out of the fridge 6 before cooking. My turkey was 17 lbs so I used 1/2lb more of butter for my compound.
My turkey was done in 3, 1/2 hours. I allowed it to rest for 1 hour(didn’t remove the cloth until I was ready to cut into it). NO substitutions made!!!!! This turkey was beyond the most juicy turkey I have ever made. 🤩🤩🤩 It was a hit. Worth your time and easy to roast!!! This recipe deserves more than 5 🌟.
This turkey is so so so so good. It was the hit of the night. I made my own Cajun seasoning because I was afraid it would be spicy if I used a store bought one. Definitely a must try!
Amazing! Recipe!!! My Family loved it!
I’m so very thankful for Toni, it was my first year hosting thanksgiving and my first time making a turkey. This recipe was a huge hit no meat was left on the turkey at all! My family has now put me in charge of the turkey every year lol thank you Toni so much for the delicious recipe!!
Tried this for the first time, I even messed up some of the recipe and it still came out great! Definitely a recipe to keep!
Made a chicken using this recipe. It was delicious. So juicy and flavorful!
My husband wants me to make a second one this week!
Followed this recipe for thanksgiving this year and it was a HIT!!!! My husbands family is very plain so I left out the Cajun seasoning and it was still amazing. Dont skip the cheese cloth and turkey injector. I’m convinced these two parts were what made this turkey So tender and juicy!!! By far the best turkey recipe I have ever used and the compound butter was SO delicious!!!! This will be a yearly recipe I follow for Thanksgiving! Thank you thank you thank you!!!!
Cajun butter was amazing. Watch the salt levels… dry brining actually can get the meat inside tastefully salty. The cheesecloth did not do any magic for me but I roasted in an electric roaster not the oven so maybe that was my failure. Hands down most complimented turkey ever. Used some leftover Cajun butter the following week with some chicken thighs….yum!!
Thank you Thank You Thank You!!!!!!!!! The best turkey I’ve ever had/made and the vegetables cooked in the wine and broth was a side dish unintentionally lol I added them around the turkey for looks and my family loved the them.
Thanking you again for making THANKSGIVING 2023 A HIT!
GIRRRRRRRL! That turkey was SO SO GOOD! I am now on turkey duty for the rest of forever. lol