Cajun Turkey

This Cajun turkey recipe is perfect for your Thanksgiving or Christmas dinner menu. The turkey is flavored with a spicy Cajun butter, seasoned with aromatic spices, and roasted until the skin is perfectly crispy and the meat is juicy and tender.

📝 Ingredients

• 8 pound turkey
• 1 cup Cajun butter
• 6 baby carrots
• 1 bunch green onions (loosely chopped)
• 4 celery sticks (halved)
• 6 cloves garlic (peeled)
• 1 lemon (cut into four)
• 4 cups chicken broth
• 8 oz turkey injector marinade

👨‍🍳 Instructions

1. 1--- Marinate the day before: ---
2. 2Wash and pat dry the turkey.
3. 3Take out any of the giblets ((neck, gizzards, and liver), from inside the turkey, if any.
4. 4Fill the turkey injector with the marinade. Stick the injector needle in various parts of the turkey and inject all the marinade. Make sure the thighs and breast get plenty of marinade. You might have to do this more than once until all the marinade is used up.
5. 5Coat the outside of the turkey with the Cajun butter mixture. Be sure to get under the skin as well to season the meat directly. Get some of the marinade into the cavity as well.
6. 6Refrigerate uncovered for 12 hours.
7. 7--- Prepare the turkey: ---
8. 8Remove the turkey an hour before roasting and let it come to room temperature.
9. 9Preheat your oven to 400F.
10. 10Place the turkey on a roasting pan.
11. 11Divide the veggies into two.
12. 12Loosely stuff one-half of the veggies inside the turkey. Do not overstuff it.
13. 13Add the other half of the veggies to the roasting pan and pour in the chicken broth.
14. 14Place the giblets in the roasting pan.
15. 15Tuck the turkey wings behind the turkey so it doesn't burn.
16. 16--- Roast the turkey: ---
17. 17Place the turkey in the lower rack of the oven and set the cooking time to 2 hrs 30 mins (see notes below for cooking times).
18. 18Roast the turkey for 30 minutes at 400F, then reduce the heat to 350F.
19. 19Continue roasting till the turkey reaches an internal temperature of 165F.
20. 20If the top browns and the insides are not yet cooked, cover the turkey with aluminum foil.
21. 21When the turkey is done, take it out and rest for at least 20 minutes before carving.