Dry brine the turkey

• Pat the turkey dry and season it generously all over with the Cajun seasoning and salt.
• Refrigerate uncovered overnight.

Make the Cajun compound butter

• Mix the softened butter with the Cajun seasoning and minced garlic until well combined.

Stuff and butter the turkey

• Fill the cavity with the onion, celery, carrot and lemon.
• Work the Cajun compound butter underneath the skin and over the top of the turkey.

Prepare the roasting pan

• Scatter the remaining vegetables on the roasting rack.
• Pour in the white wine and chicken broth.

Roast the turkey

• Place the turkey on the rack and roast until the skin starts to brown.

Inject and cover with cheesecloth

• Inject the Cajun butter into the turkey.
• Top the turkey with a damp, buttered cheesecloth and keep it moist while roasting.

Finish roasting and rest

• Continue roasting until the turkey reaches a safe internal temperature.
• Remove the cheesecloth and let the turkey rest before carving.