Thanksgiving just isn’t the same without the iconic turkey. Unfortunately, it’s all too easy to dry it out for a cardboard-like experience. Been there, done that. But this roasted Cajun turkey is about to end that sad story. The secret to moist, tender turkey breast is an injectable marinade. And you can reduce stress by marinating your turkey the day before—more time for family and flavor.
Recipe Ingredients
How to Make Cajun Roast Turkey
Marinate Turkey
Rinse the turkey with water, inside and out, then pat it dry with paper towels. Remove any remaining feathers with tweezers. Dry – If you choose to brine your turkey first, pat it dry when ready and omit the salt. Otherwise, pat the turkey dry with a paper towel and salt. Make your marinade and inject it with a marinade injector. The recipe follows, but you can use store-bought. (Photos 1-2) Dry Rub – Combine all the rub ingredients: garlic and onion powder, dried thyme, rosemary, oregano, sage, brown sugar, paprika, black pepper, and salt. Mix well. Season – Generously rub the turkey with the spice rub, slipping the seasoning blend under the skin, where possible, and into the turkey’s cavities. (Photos 3-4) Marinate – Place the turkey in the fridge until ready to roast. You can do this up to 24 hours ahead. Remove the marinated turkey from the fridge an hour before cooking to come to room temperature. Prep Oven – Position the rack in the lowest part of the oven and preheat it to 400℉ (205℃). Tie the turkey legs together with kitchen twine so it hold its shape. Turn the wings back underneath to hold the neck skin in place and stabilize it when carving. Roast your Cajun-spiced turkey for 30 minutes, then lower the heat to 325°F (160℃). Continue roasting until an instant-read thermometer registers 170°F (80℃) in the thickest part of a thigh. How long depends on the size of the turkey. It usually takes 15-20 per pound. Serve – Let the turkey stand for 15-20 minutes before slicing so the juices reabsorb into the meat.
Turkey Injector Marinade
Heat butter, chicken stock, lemon juice, Worcestershire sauce, brown sugar, onion and garlic powder, thyme, oregano, sage, chicken bouillon powder, black pepper, cayenne pepper, and salt in a medium saucepan. Stir until the butter completely melts. Cool – Turn off the heat and let your marinade cool for about 10 minutes. Fill a meat injector or syringe with the marinade. Turn the injector upside down (needle side up) and expel excess air. Inject – Carefully inject small amounts of the marinade into various parts of the turkey. Proceed with the Cajun roast turkey recipe.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
You can brine or marinate your turkey a day or two ahead. You can also roast it ahead, slice it, and refrigerate or freeze it for fast and easy turkey sandwiches.
Serving and Storage Instructions
This holiday goodness is best hot, right after it has rested. But you can let it cool and slice it for sandwiches or use it in casseroles. Leftover turkey will last in the refrigerator for 2-3 days or 3 months in the freezer. Reheat it in a microwave or oven with a little broth for moist turkey.
What to Serve With Cajun Roast Turkey
Many delicious sides complement the flavorful Cajun roasted turkey. Cream cheese mashed potatoes, roast potatoes and carrots, or cornbread stuffing are exquisite. And sweet peach tea is a great kid-friendly drink. Wine pairing: A chilled Gewurztraminer or Zinfandel is incredible with spicy turkey for an extra special holiday dinner.
More Spicy Cajun Recipes to Try
Imma
