Spectacular Cajun Butter Turkey Roast
Chef Jason
Rated 5.0 stars by 1 users
Servings
10-12
Prep Time
54 minutes
Cook Time
240 minutes
Hey there, it’s Chef Jason! Ready to turn your Thanksgiving up a notch? Get set for our Spectacular Cajun Butter Turkey Roast! This ButcherBox turkey, loaded with Cajun herb butter and spices, is seasoned from the inside out and nestled on a savory bed of onions, carrots, and celery. Roasted golden to perfection, it’s juicy, tender, and has a beautiful hint of heat from the Cajun seasoning, paprika, and cayenne. Every 30-45 minutes, a buttery baste locks in those flavors, and the pan drippings make for an epic gravy. After a little rest, it’s ready to carve and wow your crowd.
Ingredients
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1 whole ButcherBox turkey (10-12 lbs), thawed
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¼ cup kosher salt
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3 tablespoons extra virgin olive oil
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1 cup unsalted butter
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2 tablespoons Cajun seasoning
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1 tablespoon smoked paprika
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 tablespoon dried thyme
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1 tablespoon dried oregano
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1 teaspoon cayenne pepper
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1 teaspoon black pepper
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1 large onion
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2 carrots
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2 celery stalks
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4 garlic cloves
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3 cups chicken stock or turkey stock
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Cutting board
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Knife
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Large roasting pan with rack
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Spatula
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Mixing bowls
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Large spoon
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Paper towels
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Meat thermometer
Mise en Place 🔪
Directions
Homework: 24 Hours Before Cooking ⏳
Pat the turkey dry with paper towels.
Generously rub the entire turkey, inside and out, with kosher salt.
Set it on a rack in the fridge, uncovered, for at least 24 hours (you can skip this step if not enough time, but it's highly recommended).
Dry the Turkey! (Wednesday) 🦃
Remove and Dry: Remove the turkey from the brine and dry it thoroughly with paper towels. Discard the brine liquid.
Dry Overnight: Place the dry turkey on a rack over a sheet tray and let it finish drying, uncovered, in the refrigerator overnight. Leave the butter on the counter to soften overnight.
Preparation 🥒
Preheat your oven to 375°F.
In a bowl, mix together the softened butter, Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, and black pepper.
Roughly chop the onion, carrots, celery, and garlic. Place them in the bottom of your roasting pan to form a bed for the turkey.
How to Cook 🍳
Take the turkey out of the fridge. Rub the Cajun herb butter all over the turkey, including under the skin (especially over the breast).
Fold the wings back under the turkey to prevent them from burning, but do not truss the legs.
Place the turkey on top of the mirepoix in the roasting pan.
Pour 2-3 cups of stock into the bottom of the pan.
Transfer to the oven and roast for approximately 2 ½ to 3 ½ hours, or until the thickest part of the breast registers 155°F to 160°F on a meat thermometer.
Every 30-45 minutes, baste the turkey with the juices and melted butter in the bottom of the pan. If needed, add more stock to the pan.
Once it reaches the desired temperature, remove the turkey from the oven and tent it loosely with foil. Let it rest for 20-30 minutes before carving.
You can use the pan drippings along with the mirepoix to create a flavorful gravy. Strain the liquid and simmer it in a pot, adjusting seasonings as necessary.