For Thanksgiving 2020 I was the head kitchen chef (finally my mom and grandma stepped aside) and I was aiming to please. Queue the Hollywood lights and dancing turkey’s, oh yea, I was bringing out the big guns! Luckily for me, my Cajun Turkey did not disappoint. My flavorful and juicy bird was the main star of dinner and I owe it all to my Cajun Turkey Brine and Cajun Turkey seasoning mix.
What makes my holiday turkey stand out? It’s the flavor that penetrates throughout the whole turkey. In addition to brining my turkey overnight for added flavor and tenderness, I lathered my seasonings underneath the skin of the bird. This technique ensures my seasoning blend is directly on the meat and as the turkey cooks, the Cajun spices further seep into the turkey. I also did everything I could to keep my turkey moist. Roasted turkey is infamously known for being dry, if not carefully monitored. Don’t worry, I’ve laid out my tips and tricks for moist and flavor packed turkey for you to rock your next holiday meal.
To feed my family of 13, I selected a Premium Young 13-pound turkey. A good rule of thumb is to get about 1 pound per person but trust me, there will be plenty of leftovers left. Feel free to get the brand of your choice. If your turkey is frozen, thaw in the fridge for 24 hours before removing from plastic wrapping. Once your turkey has thawed, ensure that your turkey is cleaned and insides removed before seasoning.
In a food processor, add seasonings and blend until seasonings are a fine consistency, almost powdered. In a small bowl, mix processed seasonings and softened butter. Starting near the opening of the turkey, separate the skin of the turkey from the meat by using a rubber spatula, your hand, or the handle of a large spoon to carefully lift the skin from the meat. Do not rip the skin off. Your rubber spatula, your hand, or spoon handle should be between the skin of the turkey and the meat of the turkey. Sounds a little weird, but after the initial separation it becomes easy-peasy. Pay careful attention not to rip or puncture the skin of the turkey. Repeat this process until as much of the skin is loosened from the base of the turkey. Using a rubber spatula, spread the seasoned butter under the skin of the turkey. Use your hand to spread the butter to parts of the turkey that you were unable to reach by carefully massaging and spreading the butter from the outside of the skin. Flip the turkey and repeat the process again.
Stuff the turkey with herbs and aromatic ingredients, tie the drum sticks of the turkey together, and place in a rack roasting pan breast side up with wings tucked. I encourage using a roasting pan with a rack. Ever had a turkey that was crispy on the top but damp and wet on the bottom? The use of a roasting rack prevents that occurrence and you get nice and crispy skin on each side of your turkey. A rack also promotes even cooking by allowing the oven heat to circulate throughout the turkey.
Pour chicken broth and additional ingredients into the roasting pan. This will be the liquid used for basting your turkey while it is roasting. Basting is the process of periodically pouring liquid over roasted or baked meat to prevent the meat from drying out. Baste your turkey every 30 minutes while it is cooking. I advise setting a timer, you don’t want to forget to baste and end up with a dry turkey. The volume of chicken broth will evaporate or get lower over time. When the chicken broth in the roasting pan gets low, refill in ½ cup increments. Immediately before or after you baste your turkey is the best time to refill the chicken broth in the pan. Always keep some volume of chicken broth in the roasting pan . In addition to providing a liquid for basting, the chicken broth also keeps the oven moist which is great for your turkey. For this reason, I advise only opening your oven when necessary to keep as much moisture in as possible.
Yes, but not for the entire length of roasting. Covering your roasting pan in foil helps keep the turkey moist, however, the turkey needs to be uncovered to obtain golden brown and crispy skin. I recommend covering the roasted turkey for 3 ½ hours then roasting uncovered for the last 30 minutes of cooking. If you like your turkey a bit darker, roast your turkey covered for 3 hours and 20 minutes then uncovered for 40 minutes.
Roasting your first turkey can appear intimidating but it doesn’t have to be. Try this this fool proof technique to achieve juicy and delicious turkey. Your friends and family will love it!
Looking for a great side dish to try with this award winning turkey? My garlic -parmesan mashed potatoes don’t disappoint!
What’s my top wine pairing choice for roasted turkey? Oaked Chardonnay, of course!
Check out my holiday wine pairing video for other holiday wine pairing suggestions.