Roasted Cajun Turkey Recipe

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. 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.

Below you’ll find my full method, a turkey timing chart by weight, how to thaw a frozen turkey, and a simple game plan for Thanksgiving Day.

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Is 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 foolproof turkey recipe, and if you follow these steps like so many others have, you’ll have the perfect turkey. Making the perfect turkey requires prioritizing the juiciness, getting crispy skin, and maximizing flavor.

Patience is mandatory for this recipe! PLAN AHEAD.

What is Cajun Butter Turkey?

Cajun butter turkey is a fresh take on the classic roast turkey for Thanksgiving. Picture a juicy bird coated in a buttery, flavorful mix with bold Southern seasonings. The Cajun touch brings warmth and depth, while the butter keeps it tender and rich. It’s savory, smoky, and full of flavor—a turkey that stands out in the best way.

Ingredients You’ll Need to Make the Perfect Thanksgiving Turkey

• 1 12-15lb Fresh Turkey- If you can find a fresh turkey, that’s what I like to use. If you use a frozen turkey, just ensure it isn’t pre-brined!
• Unsalted Butter- We use a lot of butter in this recipe, buy the best you can afford.
• Fresh Herbs- I like to use Sage, Rosemary, Thyme, and Oregano (but you can use any fresh herbs)
• Spices– We keep it simple, using only smoked paprika, Cajun seasoning, black pepper and a squeeze of fresh lemon juice
• Onions– I like to use yellow onions, but you can also use sweet onions
• Lemons– Large lemons!
• Celery and Carrots- We use both in the cavity, and underneath the turkey
• 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!
• Kitchen twine, to tie the legs
• Lots of paper towels. The turkey has to be completely dry or the butter won’t stick!

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

1. 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 uncovered. 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. Pat your turkey very dry, then smother it in the room temperature compound butter, under the skin and all over the top

4. Start roasting, then inject your turkey with melted compound butter!

5. Lay your buttered-up cheesecloth over your Turkey

6. Cook until your turkey reaches an internal temperature of 165°F

TURKEY TIMING

1. Dry brine your turkey the night before you will cook it!
2. Take your turkey out of the fridge at least 1 hour before cooking and pat it completely dry with lots of paper towels. If the skin is cold or wet, the butter won’t stick. A big bird may need a little longer, but don’t leave it out more than 2 hours. If it’s still icy inside, it isn’t fully thawed yet (see How to Thaw a Frozen Turkey below).
3. Let your turkey rest for 45 minutes to an hour before slicing!

How Long to Cook a Turkey (Timing Chart)

Plan on about 15 minutes per pound, including the first 45 minutes at 400°F. These are estimates: start checking the temperature early and go by the thermometer, not the clock. The turkey is done when the thickest part of the breast and thigh reach 165°F.

Turkey size	Roasting time (approx.)	Rest before carving
10 to 12 lb	2½ to 3 hours	45 min to 1 hour
12 to 14 lb	3 to 3½ hours	45 min to 1 hour
14 to 16 lb	3½ to 4 hours	45 min to 1 hour
16 to 18 lb	4 to 4½ hours	45 min to 1 hour
18 to 20 lb	4½ to 5 hours	45 min to 1 hour

How to Thaw a Frozen Turkey

If you can’t find a fresh turkey, start thawing early. This is the step that trips most people up.

• In the fridge (best): allow about 1 day for every 4 to 5 pounds. A 12 to 16 lb turkey needs 3 to 4 days, and a 16 to 20 lb turkey needs 4 to 5 days.
• In cold water (faster): keep the turkey in its wrapper, submerge it in cold water, and change the water every 30 minutes. Allow about 30 minutes per pound, then cook it right away.
• Never thaw a turkey on the counter.

Why everyone loves this Cajun Butter Turkey Recipe

It’s JUICY– Everyone hates turkey because it has the reputation of being dry! This turkey uses multiple techniques to guarantee juiciness. The compound butter over and under the skin, the injection and the basting are a triple threat that keeps it juicy and delicious!

It’s packed with flavor- Mix it up this year with this delicious Cajun compound butter. This butter has tons of spices and herbs that elevate the turkey’s 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.

Watch Me Make It (and 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:

1. Pat your turkey completely dry.
2. Take 1 tbsp of kosher salt per 5 lbs of turkey and rub it in generously.
3. Allow your turkey to sit in the refrigerator for 6 hours or overnight.
4. 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 make 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 flavor to the next level! This is the classic cheesecloth method Martha Stewart made famous, 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 recommended 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!

Your Thanksgiving Turkey Game Plan

1. The weekend before: Buy a fresh turkey, or start thawing a frozen one (see the chart above). Order your cheesecloth, injector and thermometer now, since stores sell out.
2. The night before: Dry brine the turkey and make the Cajun compound butter.
3. Thanksgiving morning: Take the turkey out of the fridge at least an hour before cooking and pat it very dry with paper towels. Roast at 400°F for 45 minutes, then drop to 325°F.
4. While it rests: The turkey needs 45 minutes to an hour, which is exactly when you bake the sides and make the gravy from the drippings.

What to Serve with Cajun Butter Turkey

• Turkey Gravy from Drippings (made right in the roasting pan)
• Creamy Mac & Cheese and Honey Butter Cornbread
• Cornbread Dressing or Seafood Stuffing
• Fresh Green Bean Casserole and Southern Fried Cabbage
• Creamy Garlic Mashed Potatoes and Sweet Potato Casserole
• For dessert: Banana Pudding or Pumpkin Spice Tres Leches Cake

CAJUN BUTTER TURKEY FAQ

What if I don’t have a cheesecloth, what can I use?

My recommendation would be to skip the cheesecloth step and baste 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 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?

Always go by a thermometer, but plan on about 15 minutes per pound. Most turkeys cook in 3 to 4 hours. Your turkey is ready when the thickest part of the breast and thigh reach 165°F.

HELP! I bought a pre-brined turkey! What should I do?

Skip the brining step in this recipe, and go easy on the salt in your compound butter. Make sure your turkey is patted dry before you add the butter.

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