Every year when Thanksgiving rolls around, I make a feast for my whole family that includes classics such as a Thanksgiving charcuterie board, Ruth’s Chris sweet potato casserole, cranberry orange sauce, savory Thanksgiving stuffing, cornbread casserole and a zesty Cajun turkey. You can never go wrong with a traditional roast turkey for the holidays, but in my opinion, a Cajun turkey is an even better bet. The extra spices and flavorings take this tender and juicy Thanksgiving recipe over the top for a memorable meal.
Cajun Turkey Ingredients
This recipe contains ingredients that you may already have on hand, or are easily accessible at most grocery stores.
Turkey Brine: I recommend using my turkey brine recipe to start your Cajun turkey off with the most flavor possible. The other benefit of a brine is that it helps keep the turkey from drying out as it cooks. While brining your turkey is optional, I do urge you to do it if you have the time. Turkey: This recipe assumes you’re using a turkey that is about 14-15 pounds in size. If your turkey is larger or smaller, you will need to adjust the cooking time accordingly. Butter: Combine butter and spices to make a rub that will coat the turkey. Cajun Seasoning: I prefer to make my own Cajun seasoning, and I’ve provided the ingredients for the Cajun spices in the recipe below. Vegetables: Stuff the cavity of your turkey with green bell pepper, celery and onion, which are the three veggies that make up the “holy trinity” base of Cajun cooking.
How Do You Make A Cajun Turkey?
Stir together spices including paprika, garlic powder, onion powder, oregano and thyme to make the seasoning. Brine your turkey if possible. Remove the turkey from refrigerator and place it in a large roasting pan. Stuff the cavity of your bird with celery, green bell pepper and onion, then tie the legs together. Mix the seasoning with softened butter, then quickly spread the butter mixture all over the turkey. Roast the turkey until a thermometer inserted into the thickest part of the breast or thigh registers 165 degrees F. Baste the bird as it cooks. Let the turkey rest, then carve and serve.
Tips For The Perfect Turkey
It’s very important that the butter is soft so that it’s easy to spread over the turkey. Keep in mind that the butter will harden when it touches the cold turkey, so you’ll want to work quickly. I find an offset spatula works best for this task. I recommend using an electronic probe thermometer. Insert the thermometer into the thickest part of the turkey to check for doneness. You can prepare the spice mix up to 3 months before you plan to use it. I often double or triple the spice blend so I have plenty on hand for other Cajun recipes. Got leftover Cajun turkey? Check out my list of leftover turkey recipes for inspiration! For extra flavor, make some turkey gravy to pour over your sliced bird.
Flavor Variations
This recipe is delicious as-is, but you can easily customize the ingredients to suit your tastes.
Seasoning: If you’re looking to save time, you can purchase a pre-made Cajun seasoning blend. Or, feel free to make your turkey spicy by adding extra cayenne pepper. Protein: Cooking for a smaller crowd? This recipe will also work with a turkey breast or whole chicken. Simply cut the amount of brine in half and reduce the cooking time. Aromatics: Feel free to add other ingredients to the turkey cavity along with the onion, celery and bell pepper. Some great options include lemon or orange wedges, fresh rosemary or fresh thyme.
This Cajun turkey will be a big hit at your next holiday celebration! Looking for more recipe inspiration? Be sure to check out my list of holiday entertaining recipes for more fabulous dishes.
