Cajun Butter Turkey

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

Serves 1

tiktok.com

Cajun Butter Turkey

tiktok.com

Serves 1

Directions

1Start by taking 1 tablespoon of Kosher salt for every 5 pounds of turkey and generously spread it all over the turkey.
2Let the turkey dry brine overnight, uncovered, in the fridge to ensure crispy skin and flavorful turkey.
3Take a bunch of fresh rosemary, thyme, and sage and chop them nicely.
4Combine 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.
5Mix until you have a delicious compound butter.
6The next day, the turkey will be purple; pat it dry with paper towels.
7Stuff the inside cavity of the turkey with carrots, celery, onion, and lemon to build more flavor.
8Carefully start lifting up the skin of the turkey, being careful not to puncture it if you want it to be beautiful.
9Rub the compound butter all underneath the skin and all on top of the turkey until it is fully covered.
10In 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.
11Put the rack back on top and place the turkey on top of it.
12Cook the turkey at about 400 degrees Fahrenheit for one hour.
13Melt the rest of the Cajun butter in the microwave.
14Put the melted butter in a turkey injector and inject the turkey all over, including the breast, back, and sides.
15Take a cheesecloth, measure it to cover the whole turkey, and dip it into the melted Cajun compound butter.
16Cover the turkey with the butter-soaked cheesecloth and baste it with more butter every hour or so.
17Once the turkey reaches an internal temperature of 165 degrees Fahrenheit, it is finished.

Ingredients

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

Cajun Butter Turkey

Serves 1

tiktok.com

Cajun Butter Turkey

tiktok.com

Serves 1

Directions

1Start by taking 1 tablespoon of Kosher salt for every 5 pounds of turkey and generously spread it all over the turkey.
2Let the turkey dry brine overnight, uncovered, in the fridge to ensure crispy skin and flavorful turkey.
3Take a bunch of fresh rosemary, thyme, and sage and chop them nicely.
4Combine 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.
5Mix until you have a delicious compound butter.
6The next day, the turkey will be purple; pat it dry with paper towels.
7Stuff the inside cavity of the turkey with carrots, celery, onion, and lemon to build more flavor.
8Carefully start lifting up the skin of the turkey, being careful not to puncture it if you want it to be beautiful.
9Rub the compound butter all underneath the skin and all on top of the turkey until it is fully covered.
10In 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.
11Put the rack back on top and place the turkey on top of it.
12Cook the turkey at about 400 degrees Fahrenheit for one hour.
13Melt the rest of the Cajun butter in the microwave.
14Put the melted butter in a turkey injector and inject the turkey all over, including the breast, back, and sides.
15Take a cheesecloth, measure it to cover the whole turkey, and dip it into the melted Cajun compound butter.
16Cover the turkey with the butter-soaked cheesecloth and baste it with more butter every hour or so.
17Once the turkey reaches an internal temperature of 165 degrees Fahrenheit, it is finished.

Ingredients

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