Dry brine the turkey

• Pat the turkey dry and coat it all over with kosher salt.
• Refrigerate uncovered overnight.

Make the Cajun compound butter

• Combine the room temperature butter with the chopped rosemary, oregano, thyme and sage.
• Add the cajun seasoning, smoked paprika, lemon juice, pepper and salt to taste.
• Mix until evenly blended.

Prepare the turkey

• Take the turkey out of the fridge and pat it dry.
• Stuff the cavity with the lemons and some of the onions, carrots and celery.

Butter the turkey

• Rub the compound butter underneath the skin, on top, on the sides, the back and the wings.
• Make sure the butter spreads evenly over the whole bird.

Build the roasting base

• Place the remaining carrots, onions and celery with herbs and white wine at the bottom of the roasting pan under the rack.
• Set the turkey on the rack.

First bake

• Bake at 200 °C.

Inject and cover with cheesecloth

• Inject the remaining Cajun butter all over the turkey, into the breast, back and sides.
• Soak the cheesecloth in the Cajun compound butter and drape it over the turkey.

Bake low and slow

• Continue baking low and slow until the turkey is cooked through.
• Check the internal temperature with a thermometer before serving.