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.
Related recipes
Blueberry Butter
American · Drink12h
Crispy Tenders
American · Drink
Smoked Hot Honey Lemon Pepper Chicken Thighs
American · Drink1h 20m
Dirty Hawaiian shaved ice Alani
American · Drink
Banana Nesquik Thickshakes
American · Drink
Homemade Orange Creamsicles
American · Drink2h
Mulberry Yogurt Popsicles
American · Drink20m
High Protein Nashville Hot Chicken Sandwich
American · Drink
Wingstops Ranch Recipe
American · Drink
Seafood Boil
American · Drink
Mississippi Roast Sandwiches
American · Drink2h
Mini Pineapple Cakes
American · Drink20m