# Cajun Butter Turkey

This Cajun Butter Turkey recipe creates a juicy, delicious, and absolutely amazing Thanksgiving turkey.

- Cuisine: American
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- roasting rack
- knife
- cutting board
- bowl
- paper towels
- turkey injector
- cheese cloth
- scissors

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8UB5W8Y/
- Recipe page: https://www.cliprecipe.com/recipe/7c3ab962-4d11-478b-b8b6-54892f5cc273
- Extracted: 2025-11-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt