Cajun Roasted Turkey

Name: Cajun Roast Turkey
Prep time: 20 min
Cook time: 135 min
Total time: 3035 min
Ingredients: 4 tablespoons paprika; 2 tablespoons kosher salt; 2 tablespoons garlic powder; 2 tablespoon onion powder; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 1 tablespoon black pepper; 2 teaspoons cayenne pepper; ½ cup (1 stick) unsalted butter ((softened; divided)); 2 tablespoons olive oil; 1 (12-pound) turkey; 1 orange ((halved)); 2 medium yellow onions ((peeled and halved)); 1 cup white wine ( (optional)); 1 cup chicken broth; freshly ground black pepper ((to taste))

By Katie Workman

5 from 3 votes

Updated Oct 09, 2025

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Bring Southern flavor to your Thanksgiving table with this Cajun Roasted Turkey. Coated in a bold, smoky spice rub and roasted until golden brown and juicy, this turkey is the perfect mix of crispy skin, tender meat, and just a little touch of heat.

Woman holding a roasting pan of Cajun Roasted Turkey.

If you’ve ever wanted to shake up your Thanksgiving turkey without shaking up your family too much, Cajun Roasted Turkey might be your move. This bird is rubbed inside and out with a smoky Cajun-spiced softened butter blend that turns a simple turkey into a holiday meal to remember. The result is juicy meat, crispy mahogany skin, and loads of flavor (and a little kick) in every single bite. It’s festive, easy to prep, and brings a bit of Louisiana flair to your Thanksgiving table. It’s still very much a make-ahead roast turkey, just with a Southern twist.

This turkey pairs well with Southern sides, and also with traditional Thanksgiving sides. Think about Chorizo Cornbread Stuffing, Cranberry Sauce, Fresh Green Bean Casserole, and Mashed Potatoes.

Sliced Cajun Roasted Turkey on a wooden board.

Cajun Roasted Turkey: A twist on the classic roast turkey; tender meat and crispy skin with those great Cajun seasonings.

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Ingredients

For the Cajun Rub:

The amount of rub is designed for a 12-pound turkey, but unless your turkey is significantly bigger, it should be sufficient. If your turkey is 18 pounds or more, make another half recipe of the Cajun butter blend.

Paprika – Use sweet or regular paprika, not hot or smoked, or the flavor will be too overpowering.
Kosher salt – Salt is essential to season the turkey (in a sense, creating a dry brine) and keep it moist.
Garlic powder – Garlic powder has a distinct flavor from fresh garlic. Go with the powder here.
Onion powder – Rounds out the flavors with a toasty sweetness.
Dried oregano and thyme – Use dried herbs instead of fresh here, as they pack a bigger punch and blend well into the rub.
Ground black pepper – Fresh ground black pepper is always better than the pre-ground stuff.
Cayenne pepper – Adds the signature smoky spice familiar to Cajun food lovers.
Unsalted butter – The herbs and spices are blended into some softened butter and olive oil, and then that mixture is rubbed all over the turkey.
Olive oil – A mixture of butter and oil keeps the turkey moist and flavorful throughout the roasting process.

For the Turkey:

Slicing pieces of Cajun Turkey on wood board.

Turkey – 12 to 16 pounds, preferably fresh, defrosted if frozen. Remove the giblets and neck and reserve for gravy if desired!
Orange – Stuffed into the turkey cavity, this adds a light citrusy flavor to the bird.
Yellow onions – Peeled and halved, also for stuffing into the turkey to add another layer of flavor.
White wine – Optional, but adds flavor and helps keep the turkey moist.
Chicken broth – Also provides flavor and moisture.

How to Make Cajun Roast Turkey

Make the rub: In a small bowl, combine the seasonings. Use a fork to squish in the softened butter and oil until completely blended.
Season the turkey: Pat the turkey dry. Rub the seasoned butter mixture all over the bird, working some of the butter underneath the skin.
Let the turkey sit well-wrapped overnight: Two days before roasting, place the turkey into a large plastic bag, preferably a sealable one, press out the air, and seal it tight. Place the turkey in a roasting pan, breast side up, in the refrigerator for 24 hours.
Let the turkey sit uncovered overnight: After a day, and 1 day before roasting, remove the bird from the fridge and take it out of the plastic bag. Do not rinse the bird. Place the turkey on a rack in the roasting pan or on a plate, and refrigerate uncovered for another 24 hours.
Roast the turkey: Bring the turkey to room temperature. Place the turkey in the roasting pan, pour the wine and chicken broth into the pan around the turkey, and roast, basting occasionally, until an internal meat thermometer registers 165 degrees in the thickest part of the thigh.
Serve: Let rest for about 20 to 30 minutes. Carve the turkey and serve. Sprigs of fresh thyme or sage make pretty garnishes for the platter.

Carving Cajun Roasted Turkey on wood platter.

Why you’ll love this family favorite recipe!

Even though my family is quite traditional when it comes to our Thanksgiving fare, this Cajun-style turkey recipe is a very welcome change of pace. It’s definitely still a classic roasted turkey, with crisp skin and tender, moist meat, but thanks to the seasoning rub, it has a little Southern flair. It’s not too spicy, but it has a touch of smokiness and heat and a whole lot of flavor.

While some Cajun turkey recipes include an injection of seasonings, this one does not, so it’s much more accessible for the home cook. The Cajun spices are blended into softened butter with a bit of olive oil and rubbed all over the bird. Then you marinate the turkey for a few days in the fridge. The seasoned butter rub acts as a marinade and a brine, providing a whole lot of flavor.

FAQs

Is it better to roast a Cajun turkey at 325 or 400 degrees?

Roasting a turkey at a lower temperature helps it stay moist and cook through evenly. It also prevents the Cajun-infused butter rub from over-browning. An oven temp of 325°F is a perfect temperature for this. Higher temperatures may result in dry, overcooked breasts or undercooked thighs and legs when the breasts are perfectly done.

How do you keep Cajun turkey moist after cooking?

It is important to allow any turkey to rest after it comes out of the oven. It may be tempting to dig in right away, but covering the turkey with aluminum foil and allowing it to rest for at least 20 minutes will make sure that its natural juices stay in the meat. If you cut and serve your turkey right out of the oven, the juices will run out, and it will become dry.

Tips for the Best Cajun Turkey

Let the turkey come to room temperature before roasting for even cooking
Use a meat thermometer, removing the turkey from the oven when the internal temperature of the breast is 165°F.
Baste with pan drippings halfway through for that gorgeous color.
Save the drippings for gravy; they’re loaded with smoky Cajun flavor.
If the top of the turkey starts to brown too quickly, just tent a large piece of foil over the top of the bird.
When the turkey is finished cooking, remove it to a cutting board with a moat, tipping any juices that have accumulated in the turkey back into the roasting pan. Let the turkey sit, tented with aluminum foil, for at least 20 minutes.
While the turkey is resting, pour all of the liquid from the roasting pan into a large measuring cup. Put it into the fridge, and when the fat has risen to the top, use a spoon to scrape off the fat and discard it. You can also use a fat separator for this purpose.
The rub might clump up a bit as the bird cooks. You can take a basting brush dipped in olive oil to smooth out the rub over the skin towards the end of the roasting process.

Sliced Cajun Turkey on board with cranberries.

Storage and Leftovers

When stored in the fridge, leftover turkey will last in an airtight container for at least 4 days. You can also freeze it for up to 6 months; wrap leftovers well in plastic wrap and then slide them into a zip-top bag and press out any excess air.

Leftover Cajun turkey makes the most amazing sandwiches, and is also a great springboard for a turkey jambalaya or gumbo. So make sure your turkey is big enough to leave you with leftovers!