Cajun Turkey

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

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Prep Time: 15

Cook Time: 15

Additional Time: 9 30

Total Time: 10

Servings: Servings

Calories: 329kcal

Author: Pat Nyswonger

Ingredients

Cajun Turkey Brine (dry brine):

12-14 pound turkey completely thawed if frozen
2 tablespoons olive oil
3-½ tablespoons Kosher salt 1 tablespoon for every 4 pounds
10 tablespoons cajun dry rub mix or use a storebought blend

Roast the Turkey:

½ cup butter softened
3 tablespoon dried thyme
1 tablespoon Cajun dry rub
1 head garlic cut in half
2 lemons quartered
1 orange quartered
Fresh herbs of thyme rosemary and sage
1 cup chicken broth
1 cup white wine

Instructions

Brine the Turkey

Take the turkey out of its packaging and place on a cutting board. Remove the giblets and neck from the cavities and discard or reserve for another use. Remove and discard any plastic or metal cages or pop-up thermometers.
Pat the turkey dry with paper towels.
Loosen the skin over the breast, separating it from the flesh, making sure not to break through the skin (we turn a spoon upside down and glide it under the skin). Next, loosen the skin over the fleshy part of the legs.
Brush oil over the entire turkey. This will help the salt and dry rub adhere to the skin.
Combine the Kosher salt with the cajun dry rub. Sprinkle the Cajun dry brine all over the turkey. Make sure to get inside the cavity and under the skin.
Place the seasoned turkey on a rimmed baking sheet and refrigerate for at least 48 hours and up to 72 hours.
When ready to roast the turkey, remove it from the refrigerator and pat any moisture off with paper towels.

Roast the Cajun Turkey

Preheat the oven to 325°F and adjust the oven rack to the lower position.
Combine the soft butter with 1 tablespoon of the dried thyme and 1 tablespoon of the Cajun dry rub. Rub the butter under the skin of the breast and legs.
Stuff the neck and body cavity with the garlic, lemons, and herbs.
Brush 2-3 tablespoons of oil over the outside of the turkey and sprinkle with the remaining dried thyme.
Pour the chicken broth and wine into the baking sheet (or a turkey roasting pan) and transfer the turkey to the oven.
Roast the turkey until a meat thermometer inserted in the deepest part of the breast registers 165°F (we actually shoot for 157°F to 160°F and let the carry-over heat cook it further. See notes).
Remove the turkey from the oven and allow it to rest on the countertop for 20-30 minutes.

Notes

Use only natural or heritage turkeys, fresh or frozen. Do not use a turkey that has been injected with any type of solution. This includes Kosher and self-basting turkeys. Check the label on the wrapper. If you use a pre-seasoned turkey, it will be too salty after you brine it.

We recommend using Kosher salt for the dry brine.

Dry brining means rubbing the turkey with salt and letting it rest in the refrigerator for 24 to 72 hours, and then roasting it. The salt changes the protein structure in the meat, causing it to release moisture. Then the turkey reabsorbs its own salty liquid, resulting in juicy, tender flavorful meat.

For that ultra-Cajun flavor, we mix our homemade Cajun rub with Kosher salt. Kosher salt distributes and sticks to food better than table salt. It also dissolves more readily on the surface of meats and poultry, which makes it ideal for dry brining. Because the grains of kosher salt are larger, they take up more room, making a teaspoon of kosher salt less dense than regular table salt.

Kosher salt and table salt cannot be used interchangeably in the same amounts. If you are using table salt, decrease the amount of salt by half.

If you tent the turkey during the rest time, it will steam from the heat and make soft, soggy skin. The turkey will still be hot without tenting, even with a 1-hour rest.

USDA safety guidelines recommend cooking turkey breast to a temperature of 165°F. For a moist, juicy turkey, we cook our turkey until the breast meat reaches 157°F and allow it to rest for 20-30 minutes, at which point the carry-over cook will bring the temperature in the breast to 165°F.

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