A Cajun-spiced ButcherBox turkey roasted with a blend of herbs, smoked paprika, and cayenne. Served juicy with a side of homemade gravy, it’s perfect for a flavorful holiday meal.
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In a bowl, mix together the softened butter, Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, and black pepper.
3
Roughly chop the onion, carrots, celery, and garlic. Place them in the bottom of your roasting pan to form a bed for the turkey.
How to Cook
1
Take the turkey out of the fridge. Rub the Cajun herb butter all over the turkey, including under the skin (especially over the breast).
2
Fold the wings back under the turkey to prevent them from burning, but do not truss the legs.
3
Place the turkey on top of the mirepoix in the roasting pan.
4
Pour 2-3 cups of stock into the bottom of the pan.
5
Transfer to the oven and roast for approximately 2 ½ to 3 ½ hours, or until the thickest part of the breast registers 155°F to 160°F on a meat thermometer.
6
Every 30-45 minutes, baste the turkey with the juices and melted butter in the bottom of the pan. If needed, add more stock to the pan.
7
Once it reaches the desired temperature, remove the turkey from the oven and tent it loosely with foil. Let it rest for 20-30 minutes before carving.
8
You can use the pan drippings along with the mirepoix to create a flavorful gravy. Strain the liquid and simmer it in a pot, adjusting seasonings as necessary.
Cajun Butter Turkey Roast
By ButcherBox Kitchen Team·October 16, 2024
Total Time1 day 4 hrs
Servings10
ProteinPoultry
A Cajun-spiced ButcherBox turkey roasted with a blend of herbs, smoked paprika, and cayenne. Served juicy with a side of homemade gravy, it’s perfect for a flavorful holiday meal.
Ingredients
1 whole ButcherBox turkey
10-12 lbs, thawed
¼ cup kosher salt
3 tablespoons extra virgin olive oil
1 cup unsalted butter
2 tablespoons Cajun seasoning
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 large onion
2 carrots
2 celery stalks
4 garlic cloves
3 cups chicken stock or turkey stock
Step By Step
Instructions
Homework: 48 Hours Before Cooking
1
Refer to “How to Dry-Brine Turkey”
On the Day of Thanksgiving
1
Preheat your oven to 375°F.
2
In a bowl, mix together the softened butter, Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, and black pepper.
3
Roughly chop the onion, carrots, celery, and garlic. Place them in the bottom of your roasting pan to form a bed for the turkey.
How to Cook
1
Take the turkey out of the fridge. Rub the Cajun herb butter all over the turkey, including under the skin (especially over the breast).
2
Fold the wings back under the turkey to prevent them from burning, but do not truss the legs.
3
Place the turkey on top of the mirepoix in the roasting pan.
4
Pour 2-3 cups of stock into the bottom of the pan.
5
Transfer to the oven and roast for approximately 2 ½ to 3 ½ hours, or until the thickest part of the breast registers 155°F to 160°F on a meat thermometer.
6
Every 30-45 minutes, baste the turkey with the juices and melted butter in the bottom of the pan. If needed, add more stock to the pan.
7
Once it reaches the desired temperature, remove the turkey from the oven and tent it loosely with foil. Let it rest for 20-30 minutes before carving.
8
You can use the pan drippings along with the mirepoix to create a flavorful gravy. Strain the liquid and simmer it in a pot, adjusting seasonings as necessary.
