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Cajun Butter Turkey
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Cajun Butter Turkey

5 hServes 12Nutri-Score C€€€
from @themoodyfoody16 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • turkey (fresh, about 12-15 lb, giblets removed)Meat6 kg
  • kosher salt (1 tbsp per 5 lb of turkey, for dry brine)Spices27 g
  • unsalted butter (room temperature)Dairy900 g
  • fresh rosemary (finely chopped)Produce3 g
  • fresh oregano (finely chopped)Produce3 g
  • fresh thyme (finely chopped)Produce3 g
  • fresh sage (finely chopped)Produce3 g
  • cajun seasoningSpices6 g
  • smoked paprikaSpices6 g
  • fresh lemon juice (freshly squeezed)Produce15 ml
  • pepper (ground)Spices2 g
  • salt (to taste)Spices3 g
  • yellow onions (chopped large)Produce2 pieces
  • carrots (large, roughly chopped)Produce3 pieces
  • lemons (halved)Produce2 pieces
  • celery stalks (roughly chopped)Produce4 pieces
  • chicken broth (or turkey stock)Pantry470 ml
  • white cooking wine (any dry white wine such as chardonnay)Beverages120 ml

per serving

Nutrition

1,312kcal

Carbs
5 g
Proteins
117 g
Fat
92 g
Adapt tools

what you’ll use

Tools

  • Oven
  • roasting pan
  • roasting rack
  • Kitchen thermometer
  • Mixing bowl
  • meat injector

step by step

Method

  1. Dry brine the turkey

    • Pat the turkey dry and coat it all over with kosher salt.
    • Refrigerate uncovered overnight.
    Step 1

  2. 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.
    Step 2

  3. 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.
    Step 3

  4. 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.
    Step 4

  5. 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.
    Step 5

  6. First bake

    • Bake at 200 °C.
    Step 6

  7. 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.
    Step 7

  8. Bake low and slow

    • Continue baking low and slow until the turkey is cooked through.
    • Check the internal temperature with a thermometer before serving.
    Step 8
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