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Cajun Butter Turkey
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Cajun Butter Turkey

4 hServes 10Nutri-Score C€€€
from @themoodyfoody16 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • whole turkey (giblets removed, patted dry)Meat5 kg
  • Cajun seasoning (for the dry brine and the butter)Spices60 g
  • saltSpices30 g
  • butter (softened)Dairy250 g
  • garlic (cloves, minced)Produce6 pieces
  • onion (quartered)Produce2 pieces
  • celery (stalks, roughly chopped)Produce4 pieces
  • carrot (roughly chopped)Produce3 pieces
  • lemon (halved)Produce1 piece
  • white wineBeverages250 ml
  • chicken brothPantry500 ml

per serving

Nutrition

1,214kcal

Carbs
6 g
Proteins
140 g
Fat
70 g
Adapt tools

what you’ll use

Tools

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

step by step

Method

  1. Dry brine the turkey

    • Pat the turkey dry and season it generously all over with the Cajun seasoning and salt.
    • Refrigerate uncovered overnight.
    Step 1

  2. Make the Cajun compound butter

    • Mix the softened butter with the Cajun seasoning and minced garlic until well combined.
    Step 2

  3. 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.
    Step 3

  4. Prepare the roasting pan

    • Scatter the remaining vegetables on the roasting rack.
    • Pour in the white wine and chicken broth.
    Step 4

  5. Roast the turkey

    • Place the turkey on the rack and roast until the skin starts to brown.
    Step 5

  6. 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.
    Step 6

  7. Finish roasting and rest

    • Continue roasting until the turkey reaches a safe internal temperature.
    • Remove the cheesecloth and let the turkey rest before carving.
    Step 7
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