• Prep Time: 10-15 min
  • Cooking Time: 15 min per pound
  • Serves: 6-8

Cajun Infused Thanksgiving Turkey

Category: Thanksgiving

 Ingredients List

  • Ingredients:
  • 1 16-20 lb. turkey
  • Aluminum foil
  • 6 lbs. butter, separated
  • Seasoning
  • 5 tablespoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons salt
  • 1 teaspoon dried thyme leaves
  • 1 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 2 teaspoon black pepper



Combine all ingredients in a small bowl.
Use as much of the Cajun seasoning as you need for rubbing the turkey

Turkey Preparation:

To achieve the look on the picture, cut out aluminum foil in desired swimsuit-inspired shapes. Arrange the turkey in the roasting pan and position the foil carefully.

Preheat the over to 450-degree.

Cut four pounds of the butter into small cubes. Set the other two pounds of butter aside. Carefully work your fingers between the skin and the meat of the breast to loosen the skin away from the meat. Work two, of the 4 pounds of butter cubes in between the skin and breast meat and distribute it evenly.

Place the reserved 2 pounds of cubed butter in the cavity of the turkey and distribute it evenly also.

In a small pan, melt the last two pounds of butter, stir in the Cajun seasoning. Gradually pour the melted butter and Cajun seasoning mixture over the turkey, massaging the mixture into the skin as you go along.

Place the turkey into the oven and roast one hour uncovered. After the first hour, cover the turkey with aluminum foil and continue to roast until the turkey is done (15 minutes per pound). Be sure to baste the bird every half hour to ensure you get a crisp, golden, crunchy skin.

Once the turkey is done, take it out of the oven. Grab one side of the roasting rack with an oven mitt and tilt the whole pan so the liquids inside the turkey cavity run out into the pan. (These juices are used to make the gravy.) Then, lift the whole turkey (still on the rack) and transfer it to a cutting board. Tent the turkey with aluminum foil and let it rest for at least 30 minutes. This gives time for the meat to firm up and the juices to be re-absorbed into the muscle tissue, making the turkey easier to slice and taste juicier.

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