Roasted Cajun Turkey

A combination of spicy seasonings in the dry brine really kicks up the flavor of this roasted Cajun Turkey. The Cajun turkey brine gives the bird a bold flavor that really kicks up any holiday meal.

Turkey  Olive oil Kosher salt Homemade cajun dry rub mix or storebought blend Butter Dried thyme Garlic Lemons Orange Fresh thyme Fresh rosemary  Fresh sage Chicken broth White wine


Pat the turkey’s skin dry with paper towels, then loosen the skin under the breast and thighs. Sprinkle the Cajun turkey brine all over the turkey, including inside the cavity and under the skin.

Step One

Set a wire rack on a rimmed baking sheet (or use a large roasting pan) and place the seasoned turkey on top. Refrigerate the turkey for 48 to 72 hours.

Step Two

Mix the softened butter with the herbs and spices then rub it under the skin.

Step Three

Brush the outside of the turkey with oil, then sprinkle it with dried thyme. Stuff the cavity with garlic, lemon, and herbs.

Step Four

Pour chicken broth or wine into the bottom of the baking sheet or roasting pan, then transfer it to the oven.

Step Five

Roast the turkey until a meat thermometer inserted in the deepest part of the breast registers 165°F  Remove the turkey from the oven and allow it to rest on the countertop for 20-30 minutes.

Step Six

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