Cajun Thanksgiving Turkey


Do something different and tasty this holiday season! Since the usual turkey recipes get boring year after year, a little Cajun infusion might just spice up your holiday meal this season! Here is a tried and true recipe I’m sure you’ll love.



  • 1 15-18 lb. turkey
  • 6 lbs. butter

 Cajun seasoning (see below)

  • 1 teaspoon Kitchen Bouquet
  • 4 1/2 tablespoons  paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 5 teaspoons salt
  • 1 teaspoon dried thyme leaves
  • 1 teaspoons dried oregano
  • 1/2 teaspoon dried basil
  • 1 1/2 teaspoon ground white pepper
  • 3/4 teaspoon ground red pepper
  • 1/2 teaspoon black pepper



Cajun seasoning:
Combine all ingredients in a small bowl. Use as much of the Cajun seasoning as you need for rubbing the turkey and store in an airtight container for up to 3 months. Use as much or as little as you see fit.

For turkey:
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 and the Kitchen Bouquet. Place the turkey into a deep roasting pan and 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 a preheated 450-degree 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.

A Rick & Mel Recipe


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