Cajun Turkey Rub
This Cajun Turkey Recipe is covered with melted butter, mouth watering cajun spices and is roasted until it's the perfect golden brown. Crispy skin yet moist and full of flavor, this recipe will show you how simple it can be to make a delicious, whole turkey.
Servings: 6
Calories: 944kcal
Equipment
Ingredients
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons fresh oregano
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 teaspoon fresh thyme
- 1 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
- 8 tablespoons unsalted butter, softened
- 13-16 pound turkey
Instructions
- Optional Brine- see notes below if you’d like to brine your turkey
- Preheat oven to 325 degrees.
- In small bowl mix all the spices together. Combine ½ of the spice mixture with the softened butter.
- Remove the neck and giblet package if provided. Place it in a roasting pan. Pat the turkey dry and loosen the skin on the breast.How to: Hold the skin at the neck with one hand, and with your other hand gently work your fingers in a massaging motion to break the connection between the skin and breast muscle (it is easier than you think!).
- Spread ½ of the spice butter mixture under the skin of the turkey breast then rub the remaining spice butter mixture over the whole outside of the turkey. Sprinkle the remaining spice mixture over the entire turkey to coat it well.
- Cover the turkey with aluminum foil loosely, you don’t want it to touch the turkey, this may require two large pieces of foil.Pro tip: drape the first piece of foil over the turkey and seal on the left side; drape the second piece of foil over the turkey and seal on the right side. The top of the turkey is now covered.
- Roast in the oven for about 18-20 minutes per pound, after about 2.5-4 hours uncover and continue roasting until fully cooked and you have an internal temperature of 165 degrees. The temperature should be taken in the thick part of the thigh not touching the bone.
- Once the turkey is done let it rest for about 20 minutes before carving.
Notes
- Servings vary based on size of bird (photos reflect a 14 lb. turkey, so approximately 4-6 servings were possible)
- If you want to bring your turkey, use my Easy Turkey Brine Recipe
Nutrition
Calories: 944kcal | Carbohydrates: 6g | Protein: 152g | Fat: 55g | Saturated Fat: 20g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 343mg | Sodium: 953mg | Potassium: 695mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2189IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 7mg
