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My Cajun Turkey recipe is a straightforward way to get a flavorful, moist, and juicy turkey that's golden brown and delicious.
Here are some finger-licking sides to serve: Cornbread Dressing, Boursin Mashed Potatoes, Southern Baked Mac n Cheese, Candied Yams, Homemade Cranberry Sauce, Collard Greens, and Sweet Potato Cornbread.
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Due to the popularity of Popeye's Cajun Turkey, everybody wants to know the secret to its success. If you can sneak in and find out their secret blend of seasoning ingredients, you can replicate it at home regardless of whether you fry, grill, smoke, or roast your turkey.
Sure, there's a convenience to buying a Cajun turkey that's pre-cooked and only requires you to bake it.
However, there's nothing quite rewarding during the holiday season than cooking a flavorful and moist whole turkey without drying out the turkey breast.
Every year, I see a variety of mixtures that can season, inject, or rub your turkey to enhance its flavor. You don't need to dry brine, make herb butter, or use an injectable marinade. All you need is a great all-purpose seasoning.
Growing up in New Orleans, we generally didn't tell each other we were having Cajun turkey on our holiday menu. It was just roasted turkey, served alongside some delicious gumbo, whether chicken and sausage gumbo or okra, dirty rice, New Orleans baked macaroni, and stuffed bell peppers(these are vegetarian).
So, I will show you how to bring maximum flavor to your turkey with minimum ingredients and proper technique, yielding a mouthwatering juicy turkey. So, while everybody else is making a dry brine turkey, inject it with a Cajun butter marinade or make Cajun butter.
You'll relax while your turkey roasts in the oven, as your home is perfumed with savory scents.
You'll need a roasting pan, a 12-15-pound turkey, Cajun seasoning (kosher salt, black pepper, onion powder, garlic powder, dried herbs, and cayenne pepper), oranges, onion, celery, bell pepper, fresh herbs, and some butter.
Let's jump into how to make this yummy Cajun turkey recipe.
Thawing Tips
Here are the best practices for thawing a frozen bird safely.
1) Place frozen turkey in your fridge for 48 hours to thaw.
2) Place in a container filled with cold water and let it thaw for 6-8 hours. Never thaw at room temperature.
3) Pat dry the turkey with paper towels after it has thawed to remove moisture before seasoning.
Key Ingredients
To make a succulent roasted Cajun turkey recipe, you'll need the following ingredients:
Whole Turkey
It's rare to find a fresh turkey that has yet to be frozen for your Thanksgiving dinner. However, you should still buy a quality turkey. Most companies use a brining solution in turkeys, so seek to find one that uses only a 3% brining solution.
Cajun Seasoning
Cajun seasoning and Creole seasoning can be used interchangeably. My go-to is Savory Low-Sodium Cajun Seasoning; it has all the classic Cajun spices without the high sodium. You can make your own Cajun seasoning using my recipe, which you'll find in the tips and tricks section.
Unsalted Butter
I know most recipes online call for making a Cajun compound butter mixture with softened butter. Still, I find the same flavor and browning benefits come from brushing the turkey with melted butter and generously seasoning it.
Aromatics
In true Cajun-Creole fashion, we will stuff the turkey cavity with the holy trinity: onion, celery, bell pepper, whole fresh garlic, and an orange. There are also fresh herbs like thyme, sage, rosemary, and a halved lemon or orange.
How to Make Cajun Turkey
I wanted to ensure you had no issues serving your family a lovely turkey dinner, so I made this Cajun turkey recipe simple without sacrificing any flavors.
Preheat oven to 350°F/ 176°C. Season the cavity of the turkey with one tablespoon of Cajun seasoning. Turn the turkey breast side down and brush with melted butter, then season evenly with two tablespoons of seasoning. Flip over and repeat.
Place half of the onions, bell pepper, celery, and garlic inside the turkey cavity and the other half in the roasting pan. Place the turkey in a roasting pan.
Most turkeys have their legs tied together or tucked under the skin; tie the legs back up and cover with aluminum foil.
Bake for 2 ½ hours, remove the cover, and pop back in the oven for 30 minutes or until the turkey browns. Remove from the oven, insert a meat thermometer into the thighs, and ensure the internal temperature reads 165°F/73°C. Let the turkey rest for 30-45 minutes before serving. You can keep it warm by covering it slightly.
Use the turkey drippings to make my 5-minute turkey gravy. Slice and serve with your Thanksgiving turkey and your favorite sides.
Leftover Cajun Turkey
Storing Cajun turkey is best three days after cooking, but it will remain fresh in an airtight container for seven days. Cut the turkey into individual pieces before storing it, which will help with thawing and reheating.
Freeze in an airtight container for two months. Thaw for 24 hours in the fridge before reheating.
Reheat in a 325°F/162°C oven for 15-20 minutes or until hot.
Pro Recipe Substitutions, Tips & Tricks
You can have a lot of fun cooking roasted turkey, so here are a few ideas for making this recipe your own.
- There's no need for a turkey brine; most commercial turkeys are already injected with brine. So, if you brine your turkey again, you risk serving salty turkey. A dry brine turkey is slightly different because
- Let the turkey stand at room temperature for 30 minutes before seasoning it. If the turkey is too cold, the butter will solidify, and we don't want that. The melted butter acts as the glue for the Cajun seasoning.
- You can use equal amounts of olive oil instead of melted butter, but you'll sacrifice some flavor.
- If you don't have a roasting pan, bake on a foiled-lined baking sheet, add with the legs facing the back, and rotate every hour for even browning.
- You can use a large roasting pan from the store or one that's been passed down for generations. The most important thing is to be sure that your turkey can fit.
- Most Cajun seasonings are very salty, so you can use my homemade creole seasoning instead of store-bought Cajun seasoning.
- Make sure to let the turkey rest for at least 30 minutes before slicing it. Resting ensures a moist and juicy turkey. Slicing it too early will result in all the juices running out.
- I generally don't use chicken broth in my roasted turkey because I make homemade stock from the giblets and vegetable scraps, but you can add 1 cup of unsalted chicken broth into the roasting pan to jump-start the flavor of some yummy pan drippings.
- If you have Sprouts grocery stores, buy a fresh turkey that's never been frozen.
- Use fresh thyme, rosemary, and sage in the turkey cavity. You can find them in a poultry blend bundle in your grocery store. If you cannot find fresh herbs, use one teaspoon of dried herbs or one tablespoon of Italian seasoning.
- After your turkey is done roasting, remove the herbs and citrus from the cavity and squeeze the orange or lemon juice over the turkey with tongs so you don't burn yourself.
- Placing the turkey on the chopped vegetables omits the need for a roasting rack while adding flavor.
- To make Cajun butter, use one stick of softened butter and the amount of creole seasoning called for in the recipe. Then, smear it under the skin and all over the turkey.
- If you need something to boost your confidence, use my How To Roast A Turkey Guide.
- Are you looking for a different flavor this year? Try my wife's Jerk Spatchcocked Turkey.
- If you want crispy skin, add two tablespoons of baking powder to your seasoning ingredients before adding it to the turkey. The baking powder will dry out the skin, making it the perfect crispy skin.
- Here's an excellent holiday meal spread to serve with your Cajun turkey: crispy Brussels sprouts, Southern turnip greens, chicken dressing, sweet potato pie, baked pumpkin hand pies, classic banana pudding or chocolate banana pudding, and apple pie with a graham cracker crust.
- Make a turkey po-boy with your leftovers, or serve them with homemade corn waffles.
- If you're looking for alternatives to roasting a whole turkey, this recipe works for a turkey breast, just half the recipe. You can also serve your guests some smothered turkey wings or turkey necks.
FAQs
Here are the reader's top questions about making Cajun turkey at home.
What does a Cajun-style turkey taste like?
A Cajun turkey taste offers a delightful explosion of flavors with its bold and vibrant taste profile. The mixture of herbs, spices, and seasonings infused with your turkey is a party in your mouth.
The result is a juicy, succulent turkey with a spicy, smoky, and slightly tangy flavor that tantalizes taste buds. The seasoning enhances the turkey's natural flavor and adds an irresistible zesty kick, making it a standout dish at any gathering.
Is the Cajun turkey spicy?
A Cajun turkey is generally considered spicy, but not overwhelmingly so. The heat level can vary depending on the cayenne pepper used in the preparation. Classic Cajun seasoning is infused with flavors like kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, paprika, and dried thyme, contributing to its characteristic spiciness.
The heat is balanced by other savory and aromatic flavors, creating a well-rounded taste. The spice level can be adjusted to suit personal preferences for those who prefer a milder experience, making it a versatile option for any palate.
Is Cajun turkey healthy?
Cajun turkey can be a healthy choice when prepared mindfully. Turkey is a lean source of protein, low in fat and calories, making it an excellent option for those looking to maintain a balanced diet. The Cajun seasoning, comprised mainly of herbs and spices, adds flavor without the need for extra fats or sugars.
However, being mindful of the sodium content in pre-made Cajun seasonings or marinades is essential. For a healthier version, you can make your own seasoning blend at home, allowing you to control the salt and spice levels.
More Fall Recipes
Here are some scrumptious recipes to add to your fall table spread.
- New Orleans Seafood Gumbo
- Black-Eyed Peas
- Sweet Potato Pie
- Southern Pecan Pie
- Fried Apple Pies
- Hoppin John
- Southern Potato Salad
- Sweet Potato Pound Cake
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Thaw and pat the turkey dry.
Step 2: Read the recipe once, then gather all the ingredients on the counter.
Step 3: Follow the recipe and prepare the best turkey you will ever make.
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📖 Recipe
Cajun Roasted Turkey
Ingredients
- 1 12-15 lbs. turkey thawed, dried and room temperature
- 6 tablespoons Savory Cajun Seasoning
- 4 tablespoons melted unsalted butter
- 1 medium onion halved
- 1 bell pepper halved
- 2 celery stalks chopped large
- 6 garlic cloves
- 1 pack of poultry blend herbs rosemary, sage and thyme
- 2 medium navel orange halved
Instructions
- Preheat oven to 350°F/ 176°C. Season the cavity of the turkey with one tablespoon of Cajun seasoning. Turn the turkey breast side down and brush with melted butter, then season evenly with two tablespoons of seasoning. Flip over and repeat.
- Place half of the onions, bell pepper, celery, and garlic inside the turkey cavity and the other half in the roasting pan. Place the turkey in a roasting pan.
- Most turkeys have their legs tied together or tucked under the skin; tie the legs back up and cover with aluminum foil.
- Bake for 2 ½ hours, remove the cover, and pop back in the oven for 30 minutes or until the turkey browns. Remove from the oven, insert a meat thermometer into the thighs, and ensure the internal temperature reads 165°F/73°C. Let the turkey rest for 30-45 minutes before serving. You can keep it warm by covering it slightly with foil.
- Use the turkey drippings to make my 5-minute turkey gravy. Slice and serve with your Thanksgiving turkey and your favorite sides.
Notes
- There's no need for a turkey brine; most commercial turkeys are already injected with brine. So, if you brine your turkey again, you risk serving salty turkey. A dry brine turkey is slightly different because
- Let the turkey stand at room temperature for 30 minutes before seasoning it. If the turkey is too cold, the butter will solidify, and we don't want that. The melted butter acts as the glue for the Cajun seasoning.
- You can use equal amounts of olive oil instead of melted butter, but you'll sacrifice some flavor.
- If you don't have a roasting pan, bake on a foiled-lined baking sheet, add with the legs facing the back, and rotate every hour for even browning.
- You can use a large roasting pan from the store or one that's been passed down for generations. The most important thing is to be sure that your turkey can fit.
- Most Cajun seasonings are very salty, so you can use my homemade creole seasoning instead of store-bought Cajun seasoning.
- Make sure to let the turkey rest for at least 30 minutes before slicing it. Resting ensures a moist and juicy turkey. Slicing it too early will result in all the juices running out.
- I generally don't use chicken broth in my roasted turkey because I make homemade stock from the giblets and vegetable scraps, but you can add 1 cup of unsalted chicken broth into the roasting pan to jump-start the flavor of some yummy pan drippings.
- If you have Sprouts grocery stores, buy a fresh turkey that's never been frozen.
- Use fresh thyme, rosemary, and sage in the turkey cavity. You can find them in a poultry blend bundle in your grocery store. If you cannot find fresh herbs, use one teaspoon of dried herbs or one tablespoon of Italian seasoning.
- After your turkey is done roasting, remove the herbs and citrus from the cavity and squeeze the orange or lemon juice over the turkey with tongs so you don't burn yourself.
- Placing the turkey on the chopped vegetables omits the need for a roasting rack while adding flavor.
- To make Cajun butter, use one stick of softened butter and the amount of creole seasoning called for in the recipe. Then, smear it under the skin and all over the turkey.
- If you need something to boost your confidence, use my How To Roast A Turkey Guide.
- Are you looking for a different flavor this year? Try my wife's Jerk Spatchcocked Turkey.
- If you want crispy skin, add two tablespoons of baking powder to your seasoning ingredients before adding it to the turkey. The baking powder will dry out the skin, making it the perfect crispy skin.
- Here's an excellent holiday meal spread to serve with your Cajun turkey: crispy Brussels sprouts, Southern turnip greens, chicken dressing, sweet potato pie, baked pumpkin hand pies, classic banana pudding or chocolate banana pudding, and apple pie with a graham cracker crust.
- Make a turkey po-boy with your leftovers, or serve them with homemade corn waffles.
- If you're looking for alternatives to roasting a whole turkey, this recipe works for a turkey breast, just half the recipe. You can also serve your guests some smothered turkey wings or turkey necks.
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