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.
Servings: 22 Servings
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 whole garlic head cut in half
- 2 lemons quartered
- 1 orange quartered
- Fresh herb bundle (parsley, thyme, rosemary)
- 1 cup chicken broth
- 1 cup dry 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
Turkey choice: Use only natural or heritage turkeys (fresh or frozen). Avoid any turkey injected with a solution. A pre-seasoned turkey will turn too salty once you dry brine it.
Salt recommendation: Use kosher salt for the dry brine.
What “dry brine” means: Dry brining is rubbing the turkey with salt, then refrigerating it 24–72 hours before roasting. The salt changes the meat’s protein structure so it first releases moisture, then reabsorbs it, giving you juicier, more flavorful turkey.
Kosher vs. table salt: Kosher salt and table salt are not interchangeable 1:1. If you’re using table salt, use half as much.
Temperature and carryover cooking: USDA guidance is 165°F for turkey breast. We pull the turkey when the breast reaches 157°F, then rest it 20–30 minutes; carryover cooking brings it up to 165°F.
Nutrition
Serving: 5ounces | Calories: 329kcal | Carbohydrates: 1.2g | Protein: 49.3g | Fat: 12.9g | Saturated Fat: 3.3g | Cholesterol: 163.7mg | Sodium: 931mg | Fiber: 0.03g | Sugar: 0.2g
