Quick Look: Oven-Roasted Cajun Turkey
- Timing: 13-16 minutes per pound (or until it reaches 165°F internal temp)
- Serves: 12
- Main Ingredients: Whole turkey, Cajun seasoning, butter, chicken broth, and aromatics.
- Flavor: Savory, buttery, with a little Cajun heat.
- Best For: Thanksgiving, Christmas, and holiday gatherings.
- Why You’ll Love It: The Cajun butter injection makes the turkey extra juicy, and the homemade gravy is incredible!
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Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Turkey – we tested this recipe with a 12-pound, unseasoned whole turkey. I recommend using an unseasoned turkey so you can control the amount of salt and Cajun flavor. Make sure it is fully thawed before getting started!
- Cajun Seasoning – a flavorful blend of paprika, garlic powder, onion powder, dried herbs, and a little cayenne pepper for heat. We use this seasoning on the outside of the turkey, in the Cajun butter, and in the injection for layers of flavor without being overly spicy.
- Butter – adds rich flavor and moisture to the turkey! We use it underneath the skin, in the injection, and to make the homemade gravy. Feel free to substitute plant-based butter to make this recipe dairy-free.
- Chicken Broth – used in the roasting pan, turkey injection, and homemade gravy. I recommend using low-sodium chicken broth so you can control the saltiness.
- White Wine – adds depth of flavor to the pan drippings and homemade gravy. Feel free to substitute additional chicken broth, if preferred.
- Hot Sauce – adds a little extra Cajun heat to the butter and injection without making the turkey overly spicy.
- All-Purpose Flour – used to thicken the homemade Cajun gravy. You can substitute gluten-free all-purpose flour to make the gravy gluten-free. We have done this many times to make homemade gluten-free gravy!
How To Make A Cajun Turkey
Step 1 – Mix up the cajun seasoning and prepare roasting pan. Place the roasting rack inside the pan and set the turkey on top.
Step 2 – In a small bowl, mix together the Cajun butter ingredients until fully combined. Make sure your butter is softened to room temperature so it is easy to spread!
Turkey Injection – Don’t Skip It!
It is SO worth the extra step in this recipe! Our first test did not include this step, but when we added it to our second test the difference was noticeable! It is one of the things that makes this recipe special with incredibly juicy and tender meat. A few tips to keep in mind: strain the liquid so the injector doesn’t get clogged and distribute the injection in the thicker, meaty portions of the turkey. If you’re new to this technique, check out our tips on how to inject a turkey for everything you need to know!
Step 3 – Add the Cajun injection ingredients to a small saucepan. Warm over medium-low heat until the butter melts, whisking to combine. Pour through a fine-mesh strainer to remove any solids.
Step 4 – Carefully loosen the skin over the turkey breasts with your fingers. Spread the Cajun butter underneath the skin, directly onto the meat, as evenly as possible.
Step 5 – Pat the turkey dry with clean paper towels. Rub the outside with olive oil and generously season with the Cajun seasoning. Add the onion, celery, garlic, and fresh herbs to the cavity, then tie the legs together with kitchen twine.
Step 6 – Fill your meat injector with the warm, strained Cajun injection liquid. Insert the injector into the thickest parts of the turkey breasts and thighs, injecting the liquid in several spots to distribute it throughout the meat.
Turkey Temperature Guidance
Always use a reliable meat thermometer to check for doneness by checking the:
– Breast: check the thickest part of the breast without touching bone.
– Thigh: insert the thermometer into the thickest part of the inner thigh, also not touching the bone.
The USDA recommends cooking turkey to an internal temperature of 165°F. I personally like to pull mine when the breast reaches around 163°F, allowing carryover cooking during the resting period to bring it up to 165°F. Just be sure to verify that it reaches 165°F before serving!
Step 7 – Place the turkey in the preheated 450°F oven and immediately reduce the temperature to 325°F. Baste with the pan drippings every 30 minutes.
Step 8 – Continue roasting for approximately 13–16 minutes per pound, or until the turkey reaches a safe internal temperature of 165°F. Loosely cover with aluminum foil if the skin starts getting too brown. Remove from the oven and let rest for 20-30 minutes before carving.
Cajun Gravy – A Must-Make!
I cannot emphasize enough how good this gravy is! It has those wonderful cajun flavors from the turkey and roasting pan, but is NOT overpowering. It is unique, delicious, and easy to make. Important gravy tip: Make sure to skim the excess fat off the pan drippings before making the gravy. If you leave too much fat in the drippings, the gravy can separate or break.
Step 9 – While the turkey rests, melt butter in a large skillet and whisk in the flour to make a roux.
Step 10 – Gradually whisk in the strained, fat-skimmed turkey pan drippings and chicken broth until smooth. Let simmer until the gravy reaches your desired consistency.
Step 11 – Carve the turkey and serve with plenty of homemade Cajun gravy (and maybe some slow cooker mashed potatoes)!
Erin’s Testing Tips: What We Learned
- Fully thawed turkey. This is essential for even cooking. I also recommend using an unseasoned turkey so you can control the amount of Cajun seasoning and salt.
- Cajun Seasoning: After our first test, we increased the spices for a little more kick and reduced the overall amount of seasoning. There’s still plenty for a 12–14 pound turkey!
- Keep an eye on the skin. We basted every 30 minutes and loosely covered the turkey with foil when it started getting too brown. The result was perfectly crispy skin!
- Butter Under the Skin vs. Over the Skin: We tested butter over the skin versus underneath and preferred the latter, with olive oil and Cajun seasoning on the outside. So much more flavor!
Best Ways To Serve Cajun Turkey
This fun spin on the traditional oven-roasted turkey can be enjoyed with all the holiday fixings:
- Traditional Potatoes: extra creamy mashed potatoes, mashed sweet potatoes, or classic potatoes au gratin.
- Holiday Stuffing: classic giblet stuffing or skip the oven try a stove top stuffing recipe!
- Veggies, like a quick and easy green bean casserole and the best thanksgiving salad.
Other Unique Holiday Recipes You Might Like
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Ingredients
Roasting Pan Liquid:
- 3 cups chicken broth
- 1 cup white wine
- 1 garlic head, cut off the end
- 1 yellow onion, cut into large chunks
- 1 green bell pepper, cut into large chunks
Cajun Seasoning:
- 1½ tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper, option to add more for a higher spice level
Cajun Butter:
- ¼ cup butter, softened (sub plant-based)
- 1 tablespoon cajun seasoning, from the Cajun seasoning mixture above
- 1 teaspoon garlic, minced
- ½ teaspoon hot sauce
Cajun Injection:
- ½ cup chicken broth
- 3 tablespoons butter, sub plant-based
- 2 teaspoons prepared cajun seasoning, from the Cajun seasoning mixture above
- 1 teaspoon hot sauce
Turkey + Stuffing:
- 12-14 pound whole turkey, fully thawed and unseasoned
- 1 yellow onion, quartered
- 2 celery stalks, cut into large chunks
- 1 garlic head, cut off the end
- 1 tablespoon olive oil
- remaining prepared cajun seasoning, from the Cajun seasoning mixture above
Gravy:
- 2 cups turkey drippings
- 4 tablespoons butter, sub plant-based
- 6 tablespoons all-purpose flour
- 1 cup chicken broth
Instructions
- Prep: Preheat oven to 450℉. Make sure the 12-14 pound whole turkey is fully thawed and that all giblets and turkey neck are removed from the turkey's cavity.
- Roasting Pan: In the bottom of the turkey roasting pan, add 3 cups chicken broth, 1 cup white wine, 1 garlic head (with the end cut off), yellow onion, and bell pepper. Place the roasting rack inside the pan and the thawed turkey on top of that. Set aside.
- Make Seasoning: In a small bowl, add 1½ tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon kosher salt, 2 teaspoons dried oregano, 2 teaspoons dried thyme, ½ teaspoon ground black pepper, and ½ teaspoon cayenne pepper. Mix well and set aside. You will use this seasoning in the Cajun butter, injection, and on the outside of the turkey.
- Make Cajun Butter: In another small bowl, add ¼ cup butter (softened), 1 tablespoon cajun seasoning, 1 teaspoon garlic, and ½ teaspoon hot sauce. Use a fork to fully combine. Tip: Make sure the butter is softened to room temperature so it spreads easily underneath the turkey skin.
- Prepare Injection Liquid: In a small saucepan, add ½ cup chicken broth, 3 tablespoons butter, 2 teaspoons prepared cajun seasoning, and 1 teaspoon hot sauce. Warm over medium heat, whisking until the butter is melted and everything is combined. Pour through a fine-mesh strainer into a glass measuring cup to remove any solids that could clog the injector. Keep the mixture warm enough to remain liquid until ready to inject.
- Butter Under Skin: Pat the turkey dry with clean paper towels. Using your fingers, carefully loosen the skin over the turkey breasts, being careful not to tear it. Spread the prepared Cajun butter underneath the skin, directly onto the meat, distributing it as evenly as possible.
- Season + Stuff Turkey: Drizzle 1 tablespoon olive oil over the outside of the turkey and rub to coat. Generously season the entire outside with the remaining prepared cajun seasoning. Stuff the turkey cavity with the quartered onion, celery, 1 garlic head, and herb bundle. Tie the legs together with kitchen twine, if desired.
- Turkey Injection: Fill your meat injector with the warm, strained injection liquid. For best results, make 3 injections across the breast. Do this by inserting the meat injector firmly in the turkey breast. At each injection site you will adjust the injector at three different angles so you are getting 3 injections shots in the breast for every 1 hole (you don't want too many holes or you will lose moisture). At each angle, give the injector a little push to insert some of the butter mixture. Repeat in the turkey thigh, making 2 injections holes (insert in 3 different directions within in each hole). If any liquid comes running out of an injections site simply rub into the turkey skin on the exterior of the turkey.
- Roast: Move the whole turkey to the preheated oven. Then immediately turn the oven temperature down to 325℉. Cook for 13-16 minutes per pound or until the internal temperature reaches 165℉ at the thickest part of the breast and thighs (our turkey took about 3 hours total). Baste the turkey with the pan drippings every 30 minutes. If parts of the turkey are getting too brown, cover loosely with a piece of aluminum foil.
- Rest: Remove the turkey from the oven. Lift the roasting rack out of the roasting pan and place on a cutting board. Cover with aluminum foil and let rest 20-30 minutes.
- Make Gravy: Remove any large pieces from the pan drippings and then carefully pour the remaining liquid through a fine-mesh sieve and into a large glass measuring cup or fat separator. Let it sit while you prep the other gravy ingredients. Remove any fat that settles on the top of the pan drippings. Bring a large skillet to a medium-high heat, add 4 tablespoons butter to melt. Whisk in 6 tablespoons all-purpose flour to make a roux or thick paste. Keeping the pan at a simmer, gradually add 2 cups turkey drippings (whisking continuously). Then gradually whisk in 1 cup chicken broth the same way. Adjust the gravy to your desired thickness (simmer longer to thicken or add chicken broth to thin).
- Serve: Carve your turkey and serve with the delicious homemade Cajun gravy on top!
Notes
- Turkey Size: We tested this recipe with a 12-pound whole turkey, but a 12–14 pound turkey should work well with the same ingredients and method. If using a larger turkey, you may need to increase the amount of Cajun seasoning, butter, and injection to ensure you have enough to generously season the entire bird. Cooking time will also increase depending on the size of your turkey. Plan for approximately 13–16 minutes per pound, but always use a reliable meat thermometer to determine when your turkey is fully cooked (165°F), rather than relying on time alone.
- Dairy-Free: use plant-based butter in place of all the regular butter!
- Gluten-Free: use gluten-free flour when making the gravy.
- Thawing a Turkey: it is extremely important to fully thaw the turkey before prepping to roast. If you need some more info on this, checkout our tutorial on how to thaw a turkey.
- Need Help Carving? If you need some tips on how to carve a whole turkey, we have all the pro tips for you!
- Leftovers: keep any leftover turkey in an airtight container for 3-4 days – check out some ideas on how to use turkey leftovers for recipe inspiration!
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