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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Cajun Turkey
...in your mind.
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Cajun Turkey

Cajun Turkey

If it's time to change from your regular turkey, to one with a little kick...this might just be your day. But if you're worried about it being too spicy, think again. It's super flavorful, with a modicum of heat.

Ingredients

  • One 12-14 pound turkey
  • 1/4 cup kosher salt
  • 1.5 cups butter, 3 sticks softened
  • 1 cup chicken broth
  • Juice of 1/2 lemon

Cajun Seasoning

  • 2 tablespoons smoked paprika
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 2 tablespoons dried thyme
  • 2 tablespoons black pepper
  • 2 tablespoons cayenne pepper

Directions

  1. Spatchcock turkey, watch ‘how to spatchcock’ here
  2. Dry brine turkey - put the turkey on a rack on a baking sheet and season both sides with the salt, using most of it on the skin side - then refrigerate overnight
  3. Remove turkey from fridge about an hour before cooking
  4. Preheat oven to 425 degrees
  5. Put seasoning ingredients in a bowl, mix well to combine then take out 2 of the tablespoons, and set aside
  6. Combine the remaining seasoning with 2 sticks of the butter and mix well
  7. Put the 2 saved tablespoons in bowl or pot with the remaining stick of butter, and melt
  8. Add the chicken broth and lemon juice - mix
  9. When slightly cooled, strain then use to inject into the turkey, see the video
  10. Rub the butter/seasoning combo on both sides of the turkey, being sure to work in well everywhere - including getting some carefully under the skin
  11. Roast until a thermometer reads approximately 155 degrees in the breast and cover loosely with foil and let rest about 20-30 minutes - the temp will continue to rise as it rests.
  12. Carve and get eating

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