A whole turkey rubbed under the skin with a spicy Cajun garlic butter and roasted until golden. Juicy, bold, and simpler than frying.
12 to 14 pounds whole turkey, thawed
1 tablespoon kosher salt
2 cups low-sodium chicken broth
1 cup unsalted butter, softened
2 tablespoons cajun seasoning
2 teaspoons smoked paprika
6 cloves garlic, minced
1 tablespoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped
¼ to ½ teaspoon cayenne pepper
1 teaspoon lemon zest
1 tablespoon hot sauce
Remove the neck and giblets. Pat the turkey very dry, inside and out. Let it sit at room temperature for 45 minutes while the oven heats to 425°F.
Stir the softened butter with the Cajun seasoning, smoked paprika, garlic, thyme, parsley, cayenne, lemon zest, and hot sauce.
Gently loosen the skin over the breast and thighs with your fingers. Spread about two-thirds of the butter directly on the meat, then press the skin back down.
Rub the remaining butter over the skin and sprinkle with salt. Stuff the cavity with lemon, onion, and garlic, and tie the legs.
Set the turkey on a rack in the pan with the broth underneath. Roast at 425°F for 30 minutes.
Lower the oven to 325°F and roast about 2 to 2½ hours, basting every 45 minutes. Tent the breast with foil if it browns too fast. It is done at 165°F in the thickest part of the thigh.
Rest the turkey 30 to 40 minutes before carving. Use the pan drippings for gravy.
Pat the turkey very dry for crispy skin.
Reduce added salt if your Cajun seasoning is salty.
Turkey is done at 165°F in the thickest part of the thigh.
Rest at least 30 minutes before carving.
Find it online: https://recipeshots.com/cajun-butter-turkey/