Cajun Butter Turkey

Serves 1
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Directions

  1. 1Start by taking 1 tablespoon of Kosher salt for every 5 pounds of turkey and generously spread it all over the turkey.
  2. 2Start by taking 1 tablespoon of Kosher salt for every 5 pounds of turkey and generously spread it all over the turkey.
  3. 3Start by taking 1 tablespoon of Kosher salt for every 5 pounds of turkey and generously spread it all over the turkey.
  4. 4Let the turkey dry brine overnight, uncovered, in the fridge to ensure crispy skin and flavorful turkey.
  5. 5Let the turkey dry brine overnight, uncovered, in the fridge to ensure crispy skin and flavorful turkey.
  6. 6Let the turkey dry brine overnight, uncovered, in the fridge to ensure crispy skin and flavorful turkey.
  7. 7Take a bunch of fresh rosemary, thyme, and sage and chop them nicely.
  8. 8Take a bunch of fresh rosemary, thyme, and sage and chop them nicely.
  9. 9Take a bunch of fresh rosemary, thyme, and sage and chop them nicely.
  10. 10Combine 2 lbs of unsalted, softened butter with the chopped herbs, 1 tbsp of smoked paprika, 1 tbsp of Cajun seasoning, 1 tsp of garlic powder, and 1 tsp of pepper in a bowl.
  11. 11Combine 2 lbs of unsalted, softened butter with the chopped herbs, 1 tbsp of smoked paprika, 1 tbsp of Cajun seasoning, 1 tsp of garlic powder, and 1 tsp of pepper in a bowl.
  12. 12Combine 2 lbs of unsalted, softened butter with the chopped herbs, 1 tbsp of smoked paprika, 1 tbsp of Cajun seasoning, 1 tsp of garlic powder, and 1 tsp of pepper in a bowl.
  13. 13Mix until you have a delicious compound butter.
  14. 14Mix until you have a delicious compound butter.
  15. 15Mix until you have a delicious compound butter.
  16. 16The next day, the turkey will be purple; pat it dry with paper towels.
  17. 17The next day, the turkey will be purple; pat it dry with paper towels.
  18. 18The next day, the turkey will be purple; pat it dry with paper towels.
  19. 19Stuff the inside cavity of the turkey with carrots, celery, onion, and lemon to build more flavor.
  20. 20Stuff the inside cavity of the turkey with carrots, celery, onion, and lemon to build more flavor.
  21. 21Stuff the inside cavity of the turkey with carrots, celery, onion, and lemon to build more flavor.
  22. 22Carefully start lifting up the skin of the turkey, being careful not to puncture it if you want it to be beautiful.
  23. 23Carefully start lifting up the skin of the turkey, being careful not to puncture it if you want it to be beautiful.
  24. 24Carefully start lifting up the skin of the turkey, being careful not to puncture it if you want it to be beautiful.
  25. 25Rub the compound butter all underneath the skin and all on top of the turkey until it is fully covered.
  26. 26Rub the compound butter all underneath the skin and all on top of the turkey until it is fully covered.
  27. 27Rub the compound butter all underneath the skin and all on top of the turkey until it is fully covered.
  28. 28In a roasting rack, add onions, carrots, celery, and lemons, along with 4 oz of white wine (chardonnay is recommended) and 16 oz of chicken broth to add flavor.
  29. 29In a roasting rack, add onions, carrots, celery, and lemons, along with 4 oz of white wine (chardonnay is recommended) and 16 oz of chicken broth to add flavor.
  30. 30In a roasting rack, add onions, carrots, celery, and lemons, along with 4 oz of white wine (chardonnay is recommended) and 16 oz of chicken broth to add flavor.
  31. 31Put the rack back on top and place the turkey on top of it.
  32. 32Put the rack back on top and place the turkey on top of it.
  33. 33Put the rack back on top and place the turkey on top of it.
  34. 34Cook the turkey at about 400 degrees Fahrenheit for one hour.
  35. 35Cook the turkey at about 400 degrees Fahrenheit for one hour.
  36. 36Cook the turkey at about 400 degrees Fahrenheit for one hour.
  37. 37Melt the rest of the Cajun butter in the microwave.
  38. 38Melt the rest of the Cajun butter in the microwave.
  39. 39Melt the rest of the Cajun butter in the microwave.
  40. 40Put the melted butter in a turkey injector and inject the turkey all over, including the breast, back, and sides.
  41. 41Put the melted butter in a turkey injector and inject the turkey all over, including the breast, back, and sides.
  42. 42Put the melted butter in a turkey injector and inject the turkey all over, including the breast, back, and sides.
  43. 43Take a cheesecloth, measure it to cover the whole turkey, and dip it into the melted Cajun compound butter.
  44. 44Take a cheesecloth, measure it to cover the whole turkey, and dip it into the melted Cajun compound butter.
  45. 45Take a cheesecloth, measure it to cover the whole turkey, and dip it into the melted Cajun compound butter.
  46. 46Cover the turkey with the butter-soaked cheesecloth and baste it with more butter every hour or so.
  47. 47Cover the turkey with the butter-soaked cheesecloth and baste it with more butter every hour or so.
  48. 48Cover the turkey with the butter-soaked cheesecloth and baste it with more butter every hour or so.
  49. 49Once the turkey reaches an internal temperature of 165 degrees Fahrenheit, it is finished.
  50. 50Once the turkey reaches an internal temperature of 165 degrees Fahrenheit, it is finished.
  51. 51Once the turkey reaches an internal temperature of 165 degrees Fahrenheit, it is finished.

Ingredients

  • 12 lb Turkey
  • 12 lb Turkey
  • 12 lb Turkey
  • 2 Yellow Onions
  • 2 Yellow Onions
  • 2 Yellow Onions
  • 3 Carrots
  • 3 Carrots
  • 3 Carrots
  • 2 lemons
  • 2 lemons
  • 2 lemons
  • 4 Celery Stalks
  • 4 Celery Stalks
  • 4 Celery Stalks
  • 16 oz Chicken broth or Turkey Stock
  • 16 oz Chicken broth or Turkey Stock
  • 16 oz Chicken broth or Turkey Stock
  • 4 oz White cooking wine
  • 4 oz White cooking wine
  • 4 oz White cooking wine
  • 2 lb Unsalted Butter
  • 2 lb Unsalted Butter
  • 2 lb Unsalted Butter
  • 1 tbsp Fresh Rosemary
  • 1 tbsp Fresh Rosemary
  • 1 tbsp Fresh Rosemary
  • 1 tbsp Fresh Thyme
  • 1 tbsp Fresh Thyme
  • 1 tbsp Fresh Thyme
  • 1 tbsp Fresh Sage
  • 1 tbsp Fresh Sage
  • 1 tbsp Fresh Sage
  • 1 tbsp Cajun seasoning
  • 1 tbsp Cajun seasoning
  • 1 tbsp Cajun seasoning
  • 1 tbsp Smoked Paprika
  • 1 tbsp Smoked Paprika
  • 1 tbsp Smoked Paprika
  • 1 tbsp Fresh Lemon Juice
  • 1 tbsp Fresh Lemon Juice
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tbsp Kosher Salt
  • 1 tbsp Kosher Salt
  • 1 tbsp Kosher Salt
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder

Equipment

roasting rackknifecutting boardbowlpaper towelsturkey injectorcheese clothscissors

Tips

  • For dry brining, use 1 tbsp of Kosher salt for every 5 lbs of turkey.
  • Carefully lift the skin of the turkey without puncturing it for a beautiful appearance.
  • Baste the turkey with the melted Cajun butter every hour or so.