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Cajun Butter Injected Turkey

Juicy Cajun butter injected turkey slices with corn maque choux and cornbread
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A whole turkey injected with spicy garlic butter, coated in a homemade Cajun rub and roasted at 350°F over the holy trinity. The meat is juicy and seasoned to the center, and the skin roasts to a peppery red-brown.

Ingredients

Scale

For the Injection

  • 1/2 cup unsalted butter, melted
  • 1/4 cup low-sodium chicken broth
  • 2 tbsp Louisiana-style hot sauce
  • 1 tbsp lemon juice
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt

For the Cajun Rub

  • 2 tbsp kosher salt
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp black pepper
  • 1/2 tsp white pepper
  • 1/2 tsp cayenne pepper
  • 2 tbsp olive oil

For the Turkey

  • 1 whole turkey (12 to 14 lb), thawed, neck and giblets removed
  • 1 yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 2 cups low-sodium chicken broth

Instructions

  1. In a small saucepan, melt the butter with the broth, hot sauce, lemon juice, garlic powder, onion powder, smoked paprika, cayenne and salt. Whisk well, strain through a fine-mesh strainer and cool until warm but still liquid.
  2. Pat the turkey dry with paper towels; do not rinse it. Fill a meat injector and inject the mixture into the breasts, thighs and drumsticks in many spots about 1 inch apart, inserting the needle deep and pressing slowly as you withdraw it. Discard any injection left over.
  3. Mix all the rub ingredients except the oil. Brush the turkey with the olive oil and season it all over and inside the cavity with the rub. Refrigerate uncovered for at least 1 hour or up to 24 hours.
  4. Heat the oven to 350°F (175°C) with a rack in the lower third. Scatter the onion, celery and bell pepper in a roasting pan, pour in the broth and set a rack on top.
  5. Place the turkey breast side up on the rack, tie the legs and tuck the wing tips. Roast for about 2 hours 45 minutes, checking from 2 hours 15 minutes, and tent the breast loosely with foil once the skin is deep red-brown.
  6. The turkey is done when an instant-read thermometer reads 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh, without touching bone.
  7. Rest the turkey uncovered for 30 minutes before carving. Strain and skim the pan juices to serve as a spicy gravy.

Notes

Refrigerate carved turkey for up to 4 days or freeze for up to 3 months. Reheat covered with a splash of broth at 325°F (165°C) until it reaches 165°F (74°C).

Nutrition

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