Cajun Roast Turkey

Content… Why Cajun Spices Work Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions What to Serve More Spicy Cajun Recipes to Try

Why Cajun Spices Work for Roasting Turkey

Hey, if Popeye’s can do it, we can do it better and cheaper, right? Onion, garlic, cayenne, and oregano deliver soul-satisfying flavor. Add thyme, pepper, rosemary, and a little smoked paprika, and you’ll be riding high on a gorgeous flavor roller coaster.

Recipe Ingredients

1. Turkey – The star of this show should have well-rounded and plump breasts with no flat spots. Fresh (never frozen) turkey will have the best texture. If you go frozen, give it 1 day per 4 pounds in the fridge to thaw.
2. Dry Rub – Garlic, onion, thyme, rosemary, oregano, sage, brown sugar, smoked paprika, and S&P provide Cajun goodness with classic turkey herbs for a flavor explosion.
3. Turkey Marinade – Butter adds fat, which means more flavor. Chicken stock gives you the liquid to make the marinade injectable, while lemon juice provides flavor-balancing acidity. Worcestershire sauce, brown sugar, garlic powder, onion powder, bay leaf, thyme, oregano, sage, black pepper, cayenne, and paprika add spice to your life.

How to Make Cajun Roast Turkey

Marinate Turkey

If you decide to brine your turkey, you won’t need salt.

• Rinse the turkey with water, inside and out, then pat it dry with paper towels. Remove any remaining feathers with tweezers.
• Dry – If you choose to brine your turkey first, pat it dry when ready and omit the salt. Otherwise, pat the turkey dry with a paper towel and salt. Make your marinade and inject it with a marinade injector. The recipe follows, but you can use store-bought. (Photos 1-2)
• Dry Rub – Combine all the rub ingredients: garlic and onion powder, dried thyme, rosemary, oregano, sage, brown sugar, paprika, black pepper, and salt. Mix well.
• Season – Generously rub the turkey with the spice rub, slipping the seasoning blend under the skin, where possible, and into the turkey’s cavities. (Photos 3-4)
• Marinate – Place the turkey in the fridge until ready to roast. You can do this up to 24 hours ahead.
• Remove the marinated turkey from the fridge an hour before cooking to come to room temperature.
• Prep Oven – Position the rack in the lowest part of the oven and preheat it to 400℉ (205℃).
• Tie the turkey legs together with kitchen twine so it hold its shape. Turn the wings back underneath to hold the neck skin in place and stabilize it when carving.
• Roast your Cajun-spiced turkey for 30 minutes, then lower the heat to 325°F (160℃). Continue roasting until an instant-read thermometer registers 170°F (80℃) in the thickest part of a thigh. How long depends on the size of the turkey. It usually takes 15-20 per pound.
• Serve – Let the turkey stand for 15-20 minutes before slicing so the juices reabsorb into the meat.

Cooking Times:
A 12-pound turkey takes about 3 hours
A 16-pound turkey about 4 hours
And a 20-pound turkey 5-6 hours

Turkey Injector Marinade

• Heat butter, chicken stock, lemon juice, Worcestershire sauce, brown sugar, onion and garlic powder, thyme, oregano, sage, chicken bouillon powder, black pepper, cayenne pepper, and salt in a medium saucepan. Stir until the butter completely melts.
• Cool – Turn off the heat and let your marinade cool for about 10 minutes.
• Fill a meat injector or syringe with the marinade. Turn the injector upside down (needle side up) and expel excess air.
• Inject – Carefully inject small amounts of the marinade into various parts of the turkey. Proceed with the Cajun roast turkey recipe.

Recipe Variations

1. Seasoning swap. Trade out the Cajun turkey rub with Italian, all-purpose, or poultry seasoning.
2. Cajun roast chicken. For a smaller, more intimate dinner, use the same method on chicken instead of turkey
3. Gravy – Save the drippings and make gravy for the ultimate turkey experience.

Tips and Tricks

1. If the turkey browns too fast, cover the turkey breast and top of the drumsticks with foil to prevent overcooking.
2. If basting, do it quickly, as you don’t want the heat escaping from the oven and drastically lowering the temperature.
3. A meat thermometer should read 165℉ (75℃) in the breast and 175℉ (80℃) in the thickest part of the thigh for food safety. If you take the turkey out of the oven at 160℉ (70℃), the temperature should continue to rise as it rests, but please make sure.
4. Save the drippings for an awesome gravy. 😋
5. Allowing the turkey to rest after cooking lets the juices reabsorb, resulting in tender and juicy meat. 

Make-Ahead Instructions

You can brine or marinate your turkey a day or two ahead. You can also roast it ahead, slice it, and refrigerate or freeze it for fast and easy turkey sandwiches.

Serving and Storage Instructions

This holiday goodness is best hot, right after it has rested. But you can let it cool and slice it for sandwiches or use it in casseroles.

Leftover turkey will last in the refrigerator for 2-3 days or 3 months in the freezer.

Reheat it in a microwave or oven with a little broth for moist turkey.

What to Serve With Cajun Roast Turkey

Many delicious sides complement the flavorful Cajun roasted turkey. Cream cheese mashed potatoes, roast potatoes and carrots, or cornbread stuffing are exquisite. And sweet peach tea is a great kid-friendly drink.

Wine pairing: A chilled Gewurztraminer or Zinfandel is incredible with spicy turkey for an extra special holiday dinner.

More Spicy Cajun Recipes to Try

1. Cajun Corn Shrimp Soup
2. Salmon One Sheet Pan
3. Cajun Shrimp and Grits
4. Jambalaya
5. Cajun Chicken Avocado Salad

Imma