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Cook With Me: Cajun Butter Turkey Recipe

Cooking a Cajun turkey recipe
Cooking with Joy Clary

I’m by no means a chef, but I have a large family to cook for and can follow directions easily. With that being said… This Cajun Butter Turkey recipe was a delicious hit on New

Year’s Eve. It was actually the best tasting turkey any one of us has ever had! If you’d like to try it, ‘here it go’!



Cajun butter turkey cooked

Ingredients

Let’s start with what you’re going to need to achieve this succulent turkey. It’s important to note that my daughter found this recipe on TikTok in a 30 second video, and this is my adaptation of it.


Turkey Recipe card

As a last minute decision, I added potatoes to the vegetable medley base. So the vegetable medley base included potatoes, carrots, celery, sticks, onions, and lemon wedges. We will go into more detail about this, in the directions portion of the recipe.



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Directions for Turkey Recipe 


The first step is to clean the turkey and remove all the inner pieces from the cavity. This includes the neck, the liver, the gizzard, and the heart often called the giblets. Put the giblets to the side, if you prefer to save them for gravy. This is a old southern recipe.



Next, Cover your turkey with kosher salt. Rub it in. Let it sit in the fridge overnight covered. DO NOT RINSE THE DRY BRINE.


Making the Cajun Butter Compound

The Cajun Butter compound is the secret sauce to a juicy, tasty bird.

Make your Compound Butter using spices and fresh herbs; rosemary, sage, thyme, oregano, smoked paprika, and Cajun seasoning. Fresh is best, but you can also use the dried versions.



Soften the butter sticks and mix spices and herbs.



Smother your room temperature turkey in the Compound Butter.



Add vegetable medley, white wine, and chicken broth to the roasting pan. Transfer buttered Turkey to roasting pan. Cook 1hr at 400 degrees, remove from oven, and inject your turkey with the melted Cajun butter.




Use the remaining butter compound to soak the cheesecloth. Lay Buttered Cheesecloth over Turkey. Cook until turkey reaches an internal temperature of 165 degrees for 12- 15 lbs, and 170-175 degrees for 18+ lbs.

Baste every 45 min as needed.





Notes

You do not need to cover the turkey when using the cheesecloth. It actually helps the turkey to get nice and brown if you don’t cover it. Just remember to baste and inject every 45 minutes to 1 hr .


Check out my YouTube video for more details on how to make this most amazing recipe and more!










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