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Oven Roasted Cajun Turkey

Oven Roasted Cajun Turkey

  • Author: Kim Seghers
  • Cook Time: 3 hours 30 minutes
  • Total Time: 3 hours 30 minutes


Turkey Brine 

  • Dean Jacob’s Turkey Brining Kit Herb Blend ( set aside 3 tbsp herbs )
  • 3 quarts water
  • 2 cups sugar
  • 1/2 cup apple juice
  • 5 quarts ice water
  • large stockpot
  • large container with ice    

Cajun Herb Compound Butter

  • 2 sticks unsalted butter  
  • 3 tablespoon herb blend from brine kit 
  • 2 1/2 teaspoons cajun seasoning
  • 1/2 teaspoon kosher salt 
  • parchment paper 

Oven Roasted Cajun Turkey

  • 1 (10- 12 pound) whole turkey, thawed
  • 2 cups chicken stock
  • cajun seasoning
  • aluminum foil 
  • Butcher’s twine 
  • bulb baster
  • roasting pan with removable rack
  • cooking spray
  • optional garshing for platter: parsley, rosemary, fresh uncooked cranberries, satsumas or oranges 
  • turkey thermometer 


First make Turkey Brine:

  1. Clean turkey, remove neck and giblets from the cavity. Remove any plastic or metal clamps on the turkey. 
  2. Make brine according to the directions on the brine box. Make sure to reserve 3 tablespoons of the herb blend. We used 1/2 cup apple juice instead of vinegar.
  3. Follow the directions on the brine box for the brining process. Brine the turkey for 1 hour per pound. 

Second make Cajun Herb Compound Butter:

  1.  Place butter in a microwave-safe dish. Soften butter in the microwave for 10 seconds. Do not liquefy the butter.  
  2. Remove butter from the microwave. Add herb blend, cajun seasoning, and kosher salt.
  3. Cream together butter, herb blend, cajun seasoning, and kosher salt.
  4. Place butter mixture on a piece of parchment paper. Roll into a log, twist end of the paper.
  5. Chill compound butter in the refrigerator for at least 2 hours. 

Third Cook Oven Roasted Cajun Turkey:

  1. Preheat oven to 325 degrees. 
  2. Remove turkey from brine bath. Set turkey on counter and let it get to room temperature. 
  3. Pat turkey dry with paper towels, including the cavity. 
  4. Remove compound butter from fridge. Soften butter in a microwave safe dish for 10 seconds.
  5. Use your hands to carefully rub butter under the turkey skin, legs, wings, and cavity. (use only half the butter) 
  6. Sprinkle cajun seasoning on both sides of the turkey. 
  7. Use the remainder of the butter mixture and rub it on top of the turkey, legs, and wings.
  8. Tuck the wings under the turkey. Tie the legs with Butcher’s twine. 
  9. Pour chicken stock in the bottom of roasting pan. Spray cooking rack with cooking spray.
  10. Lay turkey breast side up in roasting pan. Insert thermometer into thickest part of the leg.
  11. Set thermometer on Fahrenheit to 168 degrees. 
  12. Place aluminum foil loosely over turkey.  
  13. Place turkey in the oven. Baste every 20 -30 minutes using a baster bulb. 
  14. Roast turkey until thermometer reaches 168 degrees or 3 1/2 hours. Remove foil and brown turkey an hour before the turkey is done. 
  15. Remove turkey from oven and let sit for at least 15 minutes before carving. 
  16. Optional: place garnishing on a platter and set turkey on it. Enjoy! 






  1. Make sure the turkey is room temperature before attempting to rub the compound butter on it or the butter won’t stick. 
  2. If you don’t want to use a brine kit use your favorite brine recipe.
  3. You can use fresh herbs instead of dry herbs. Just add more fresh herbs.  
  4. You could add 4 -5 Bay Leaves to the brine. Remove and discard Bay Leaves when turkey is brined.
  • Category: Main Course
  • Cuisine: American