Brine the turkey

• The day before, dissolve the brine mix in the cold water.
• Place the turkey in a large marinating bag, add the brine and press out all the air.
• Close the bag with a zip tie so the turkey stays fully submerged and refrigerate overnight.

Make the Cajun butter

• Mix the softened butter with the Cajun seasoning blend until well combined.
• Set a portion of the Cajun butter aside for serving.

Dry and loosen the skin

• Let the turkey dry out uncovered in the fridge for several hours.
• Pat the turkey thoroughly dry and gently loosen the skin over the breast and legs.

Butter under the skin

• Push plenty of Cajun butter under the skin in all areas, spreading it so it covers the whole surface.
• Smooth the skin back into place so the butter melts into the meat while roasting.

Coat the outside

• Mix the remaining Cajun butter with the olive oil.
• Smother the outside of the skin with the mixture, using a basting brush for even coverage.

Roast the turkey

• Place the turkey on a roasting tray and roast in the oven until cooked through and golden.
• Tent with foil toward the end so the skin doesn't brown too quickly.

Rest and carve

• Let the turkey rest so the juices redistribute.
• Slice, plate and serve with the reserved Cajun butter.