Cajun Roasted Turkey or Chicken
Transform your holiday table or weeknight dinner with this bold and flavorful Cajun Roasted Turkey or Chicken. Infused with a smoky homemade Cajun spice blend featuring paprika, garlic powder, oregano, and a hint of cayenne pepper, this recipe guarantees juicy meat with a crisp, golden skin. The secret lies in gently rubbing a rich butter-olive oil mixture under and over the skin to lock in moisture and flavor, while the cavity is stuffed with lemon, garlic, and onion for aromatic depth. Perfectly roasted to tender perfection, this crowd-pleasing dish is as easy to prepare as it is impressive. Pair it with your favorite sides and garnish with fresh parsley for a stunning centerpiece that will have everyone coming back for seconds. Whether you're roasting a whole turkey for the holidays or chicken for a cozy family meal, this Cajun-inspired recipe brings delicious Southern soul to your table!
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Recipe Information
Ingredients
- 6 lbs Whole turkey or chicken
- 1 cup Unsalted butter, softened
- 2 tbsp Olive oil
- 1 tbsp Paprika (preferably smoked)
- 1 tbsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- 0.5 tsp Cayenne pepper
- 1 tsp Ground black pepper
- 2 tsp Kosher salt
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
- 1 Lemon, halved
- 4 Garlic cloves
- 1 Yellow onion, quartered
Instructions
Preheat your oven to 375°F (190°C).
Remove the giblets from the turkey or chicken, rinse the bird thoroughly inside and out under cold running water, and pat it dry with paper towels.
In a small bowl, mix together the paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and kosher salt to form the Cajun spice blend.
In another bowl, combine the softened butter and olive oil until smooth, then add 2 tablespoons of the Cajun spice blend. Mix well.
Gently loosen the skin of the turkey or chicken by sliding your hand underneath it, being careful not to tear it. Rub about half of the butter mixture directly under the skin and the other half over the skin, ensuring an even coating.
Rub any remaining Cajun spice blend inside the cavity of the bird for extra flavor.
Stuff the cavity with the halved lemon, garlic cloves, and quartered onion.
Place the turkey or chicken in a roasting pan, breast-side up. Tuck the wings underneath the body and, if desired, tie the legs together with kitchen twine.
Roast in the preheated oven, basting the bird every 30–45 minutes with the pan drippings, until the internal temperature reads 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh. This should take approximately 2.5–3 hours for a 6-pound bird.
If the skin starts to brown too quickly, lightly cover the bird with aluminum foil to prevent burning.
Once cooked, remove the turkey or chicken from the oven and let it rest, loosely covered with aluminum foil, for 20–30 minutes before carving.
Garnish with fresh parsley if desired and serve your flavorful Cajun-roasted creation with your favorite sides!
Nutrition Facts
Calories |
6965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 513.4 g | 658% | |
| Saturated Fat | 203.9 g | 1020% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2266 mg | 755% | |
| Sodium | 2602 mg | 113% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 7.5 g | ||
| Protein | 533.0 g | 1066% | |
| Vitamin D | 9.7 mcg | 49% | |
| Calcium | 484 mg | 37% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 5594 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
