Cajun Butter Turkey Roast

Written by ButcherBox Kitchen Team on

Last Updated on October 16, 2024

This Cajun-spiced turkey is sure to bring bold flavors to your holiday table! With a blend of herbs, smoked paprika, and a touch of cayenne, this recipe turns a classic ButcherBox turkey into a mouthwatering centerpiece. Roasted on a bed of mirepoix, the turkey stays juicy while creating the base for a delicious homemade gravy. Whether you’re hosting a big family gathering or just want a flavorful twist, this Cajun turkey will be a hit!

Jason’s Spectacular Cajun Butter Turkey Roast

A Cajun-spiced ButcherBox turkey roasted with a blend of herbs, smoked paprika, and cayenne. Served juicy with a side of homemade gravy, it's perfect for a flavorful holiday meal.
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Protein: Poultry
Cut: Turkey Breast, Whole Turkey
Course: Appetizer, Main Course
Prep Time: 1 day 4 hours
Servings: 10

Ingredients

  • 1 whole ButcherBox turkey 10-12 lbs, thawed
  • ¼ cup kosher salt
  • 3 tablespoons extra virgin olive oil
  • 1 cup unsalted butter
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 large onion
  • 2 carrots
  • 2 celery stalks
  • 4 garlic cloves
  • 3 cups chicken stock or turkey stock

Instructions

Homework: 48 Hours Before Cooking

  • Refer to “How to Dry-Brine Turkey”

On the Day of Thanksgiving

  • Preheat your oven to 375°F.
  • In a bowl, mix together the softened butter, Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, and black pepper. 
  • Roughly chop the onion, carrots, celery, and garlic. Place them in the bottom of your roasting pan to form a bed for the turkey. 

How to Cook

  • Take the turkey out of the fridge. Rub the Cajun herb butter all over the turkey, including under the skin (especially over the breast). 
  • Fold the wings back under the turkey to prevent them from burning, but do not truss the legs. 
  • Place the turkey on top of the mirepoix in the roasting pan. 
  • Pour 2-3 cups of stock into the bottom of the pan. 
  • Transfer to the oven and roast for approximately 2 ½ to 3 ½ hours, or until the thickest part of the breast registers 155°F to 160°F on a meat thermometer. 
  • Every 30-45 minutes, baste the turkey with the juices and melted butter in the bottom of the pan. If needed, add more stock to the pan. 
  • Once it reaches the desired temperature, remove the turkey from the oven and tent it loosely with foil. Let it rest for 20-30 minutes before carving. 
  • You can use the pan drippings along with the mirepoix to create a flavorful gravy. Strain the liquid and simmer it in a pot, adjusting seasonings as necessary. 

Notes

Click on this link to learn How to Dry Brine Turkey
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Jason’s Cajun Butter Turkey Roast

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