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Cajun Butter Roasted Turkey with Creole Seasoning

Cajun butter roasted turkey gets its flavor from Creole seasoning, garlic, and butter tucked under the skin and spread over the turkey. Roasted until the breast and thigh reach 165°F, it rests for 30 minutes before carving.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
resting 30 minutes
Total Time 4 hours 20 minutes
Servings: 12 servings
Course: Dinner
Cuisine: Cajun
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Cajun butter
  • 1 cup unsalted butter softened
  • 2 tbsp Creole seasoning
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
For the turkey
  • 1 whole turkey 12- to 14-pound, fully thawed, giblets and neck removed
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 4 sprigs fresh thyme
  • 1 cup low-sodium chicken broth

Equipment

  • 1 16x13-inch roasting pan

Method
 

Make the Cajun butter
  1. Stir the butter, Creole seasoning, garlic powder, and black pepper together in a small bowl until evenly combined.
Prepare and roast the turkey
  1. Preheat the oven to 325°F and position a rack in the lower third of the oven.
  2. Pat the turkey dry inside and out.
  3. Set the turkey breast-side up on a rack in a 16x13-inch roasting pan.
  4. Tuck the wing tips behind the back and tie the legs loosely with kitchen twine.
  5. Carefully loosen the skin over the breast and thighs.
  6. Spread half the Cajun butter underneath the skin and the rest over the skin.
  7. Put the onion, lemon, and thyme in the cavity.
  8. Pour the broth into the roasting pan.
  9. Roast for 3 to 3 1/2 hours, tenting the breast loosely with foil if it browns too quickly, until a thermometer inserted into the thickest part of the breast and the innermost thigh, away from bone, reads 165°F.
  10. Transfer the turkey to a carving board and let it rest for 30 minutes before carving.

Notes

For the juiciest turkey, use a thermometer to check both the thickest part of the breast and the innermost thigh away from bone. Refrigerate leftovers for 3 to 4 days or freeze them; for a dairy-free version, use plant-based butter.