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–+ servings
A whole Cajun-spiced roasted turkey fresh out of the oven, ready for carving and serving
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Cajun Turkey (Injected and Oven-Roasted)

This juicy Cajun turkey gets a spicy Cajun butter injection and a garlicky Creole butter under the skin, then roasts in the oven until golden. Served with a rich dark roux pan gravy made from the drippings.
Prep Time30 minutes
Cook Time2 hours 30 minutes
Dry Brine1 day
Total Time1 day 4 hours
Course: Main Course
Cuisine: American, Cajun
Keyword: cajun injected turkey, cajun roasted turkey, cajun turkey
Servings: 12 servings
Calories: 538kcal
Author: Mike Hultquist

Ingredients

Turkey and Dry Brine

  • 1 whole turkey 12 to 14 pounds, thawed, not enhanced or pre-brined
  • 3 tablespoons Diamond Crystal kosher salt or 2 tablespoons Morton

Cajun Butter Injection

  • 1/2 cup unsalted butter 1 stick, melted
  • 1/4 cup low-sodium chicken broth
  • 2 tablespoons Louisiana-style hot sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Creole seasoning finely ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2-1 teaspoon cayenne

Creole Compound Butter

  • 1/2 cup unsalted butter 1 stick, softened
  • 2 tablespoons Creole seasoning
  • 4 cloves garlic minced
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon smoked paprika

Aromatics and Pan

  • 1 onion quartered
  • 1 green bell pepper quartered
  • 2 celery stalks cut into chunks
  • 1 head garlic halved crosswise
  • 1 lemon halved
  • 2 cups chicken broth

Cajun Pan Gravy

  • Pan drippings
  • 3 cups turkey or chicken stock about
  • 6 tablespoons fat skimmed from the drippings top up with butter if short
  • 6 tablespoons all-purpose flour
  • Salt and pepper to taste
  • Sliced green onion optional, for finishing

Instructions

Dry Brine (1 to 2 Days Ahead)

  • Pat the turkey dry. Season it all over with the salt, including inside the cavity and under the breast skin. Set it on a rack in a sheet pan and refrigerate uncovered for 24 to 48 hours.

Inject and Butter

  • Whisk together the injection ingredients while the butter is warm. Strain if needed so it doesn't clog the needle.
  • Inject small amounts into the breasts, thighs, and drumsticks, fanning the needle through several angles from each entry point. Wipe off any that leaks out.
  • Mash the compound butter ingredients together. Loosen the skin over the breasts and thighs, push about two-thirds of the butter underneath, and rub the rest over the outside.
  • Place half the onion, bell pepper, and celery in the cavity with the garlic and lemon. Scatter the rest in the roasting pan, add the broth, and set the turkey on top. Let it sit at room temperature 45 to 60 minutes.

Roast

  • Set the oven rack in the middle of the oven, not too close to the heat source. Roast at 425°F for 30 minutes.
  • Lower the oven to 325°F and roast until the breast reads 165°F and the thigh reads 175°F, about 2 more hours for a 13-pound turkey. Tent the breast with foil if it browns too fast, and add broth to the pan if it runs dry.
  • Optional: Baste with pan juices 2 or 3 times during the 325°F stage, but not during the last 30 minutes, so the skin crisps.
  • Rest the turkey, loosely tented with foil, for 30 to 45 minutes. Make the gravy meanwhile.

Cajun Pan Gravy

  • Strain the drippings into a fat separator and discard the roasting vegetables. Deglaze the roasting pan with 1 cup of the stock, scraping up the browned bits. Combine with the defatted drippings and enough stock to make about 4 cups. Keep warm.
  • Heat 6 tablespoons of the skimmed fat in a heavy skillet over medium-low. Whisk in the flour and stir constantly 10 to 15 minutes, until the roux is peanut butter to milk chocolate colored, depending on your preference.
  • Slowly whisk in the warm liquid (it will sputter). Simmer 10 to 15 minutes, until thick enough to coat a spoon. Taste, then season with salt and pepper only if needed. Finish with green onion, if desired. Carve the turkey and serve with the gravy.

Notes

COOKING TIMES: My 13-pound turkey took about 2 1/2 hours total. Plan on roughly 11 to 12 minutes per pound for this method, and always go by temperature: 165°F in the breast, 175°F in the thigh.
SPATCHCOCK OPTION: Remove the backbone and flatten the turkey. Inject and butter the same way, set it on all the aromatics in the pan, and roast at 450°F for about 75 to 90 minutes for a 12- to 14-pound turkey.
HEAT: As written, it's nicely spiced, not hot. For milder, skip the cayenne. For hotter, use up to 2 teaspoons cayenne or a hotter hot sauce in the injection.
OPTIONAL GLAZES: See the post for cane syrup, hot honey, pepper jelly, and maple hot sauce glazes. Brush on during the last 20 to 30 minutes instead of basting.
SALT: If your turkey is enhanced or kosher, skip the dry brine. If your Creole seasoning is salty, taste the gravy before seasoning.

Nutrition

Calories: 538kcal | Carbohydrates: 8g | Protein: 50g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 2146mg | Potassium: 699mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1506IU | Vitamin C: 18mg | Calcium: 53mg | Iron: 3mg