Go Back
Roasted Cajun Turkey chef Kolby Kash

Cajun Turkey

This Cajun turkey is flavorful twist on the traditional roast turkey introduces a tantalizing blend of Cajun spices, infusing each succulent bite with a perfect balance of heat and richness. Elevate your holiday gathering with this mouthwatering masterpiece, a savory celebration that will leave your guests craving more.
Print Recipe Pin Recipe
Prep Time 6 hours
Cook Time 3 hours
Total Time 9 hours
Servings: 10 people
Course: Main Course
Cuisine: American, Cajun
Calories: 1440
Ingredients Equipment Method Video Notes

Ingredients
  

Dry Brine
  • 1/2 cup kosher salt
  • 2 tbsp black peppercorns
  • 2 tbsp white peppercorns
  • 1 tbsp pink peppercorns
  • 2 tsp fennel seeds
  • 4 bay leaves
  • 2 tbsp brown sugar
  • 2 tbsp lemon zest
  • 2 tbsp orange zest
Roast Turkey
  • 12-14 lb turkey (fresh or frozen) fully thawed
  • 1 cup unsalted butter softened
  • 1 tbsp Bayou City Garlic Pepper
  • 1 tbsp Bayou City All Purpose Seasoning
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1 tbsp rosemary chopped fine
  • 2 sprigs oregano
  • 2 sprigs thyme
  • 6 garlic cloves
  • 2 sweet onions cult in half
  • 3 carrots roughly chopped
  • 2 garlic bulbs cut in half
  • 4 celery stalks roughly chopped
  • 1 cup white wine
  • 1/2 cup orange juice

Equipment

  • 1 roasting pan
  • 1 marinade injector
  • 1 turkey baster
  • cheese cloth optional

Method
 

  1. Ensure the turkey is completely thawed, if frozen. Remove giblets and neck from the turkey cavity. Pat the turkey dry with paper towels.
  2. Toast black, pink, and white peppercorns and bay leaves in a skillet until fragrant. Let cool, then crush in a pestle and mortar, spice blender or in a bag using a rolling pin or heavy skillet. Mix with salt, sugar, lemon zest, and orange zest.
  3. Place the turkey on a rimmed baking sheet or in a large roasting pan.
  4. Rub the dry brine mixture all over the turkey, including inside the cavity.Place the turkey, uncovered, in the refrigerator for 12 to 24 hours. This allows the salt to penetrate the meat and enhance flavor.
  5. Remove the turkey from the refrigerator and let it sit at room temperature for about 1 hour.Pat the turkey dry with paper towels to remove any excess moisture.
  6. Preheat oven to 375F
  7. stuff the turkey cavity with fresh herbs, half an onion, and lemon
  8. mix the softened butter with lemon juice, bayou city seasonings, honey, garlic cloves, oregano, thyme, and rosemary in a food processor.
  9. Brush the entire turkey with half the butter mixture to help achieve a golden brown and crispy skin. Make sure to get under the skin as well.
  10. in a large roasting pan add carrots, remaining onion, celery and garlic as well as white whine and orange juice. Place the turkey on a roasting rack in the same large roasting pan and place in the oven to cook for 1 hour.
  11. Remove turkey and lower the temperature to 325F.
  12. At this point, inject your turkey. For this you can buy the pre made stuff, or melt the rest of your butter and inject into the breast, thighs, wings, and drums.
  13. OPTIONAL: soak cheese cloth in melted compound butter. cover your turkey in soaked cheese cloth before placing back in the oven.
  14. Place your turkey back into the oven and Roast until the internal temperature reaches 165°F (74°C), about 15 minutes per pound, making sure to baste your turkey every 30 minutes.
  15. Once done, tent the turkey with foil and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat.
  16. Carve up your turkey and serve with your favorite side dishes and my turkey gravy. (see note for my gravy recipe!)

Video

Notes

Adding Roasted Garlic to your cajun butter adds a nice subtle flavor to you compound butter
OPTIONAL: soak cheese cloth in melted compound butter. cover your turkey in soaked cheese cloth before placing back in the oven.