Thanksgiving Essentials Garlic & Herb Cajun Turkey
Thanksgiving Essentials Garlic & Herb Cajun Turkey
Ingredients
- 1 whole turkey, seasoned, as prepared in Part 1
- 2 cups carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1/2 cup compound butter, melted, as prepared in Part 1
Instructions
- 1
Preheat your oven to 300°F.
⏱️ 15 min•🌡️ 300
- 2
Place the roughly chopped carrots and celery in the bottom of a large roasting pan. This will create a bed for the turkey and add flavor to the pan drippings.
⏱️ 2 min
- 3
Carefully place the seasoned turkey (prepared as per Part 1 of this series) on a roasting rack set inside the roasting pan, ensuring it sits above the vegetables.
⏱️ 3 min
- 4
Transfer the roasting pan with the turkey to the preheated oven. Cook for 3 to 4 hours, or until the turkey is well done and the skin is nice and crispy on top.
⏱️ 180 min•🌡️ 300
- 5
Every 30 to 45 minutes during the cooking process, remove the turkey from the oven. Using a meat injector, inject the melted compound butter into various parts of the turkey, such as the breast, thighs, and drumsticks.
⏱️ 5 min
- 6
After injecting, use a basting spoon or bulb to baste the entire surface of the turkey with the pan drippings that have collected in the bottom of the roasting pan. Return the turkey to the oven.
⏱️ 5 min
- 7
Continue this injection and basting process every 30 to 45 minutes until the turkey is fully cooked, reaches an internal temperature of 165°F in the thickest part of the thigh without touching the bone, and the skin is golden brown and crispy.
- 8
Once cooked, carefully remove the turkey from the oven and transfer it to a large cutting board. Tent loosely with foil and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.
⏱️ 30 min
- 9
Reserve the pan drippings from the roasting pan. These can be used to make a delicious gravy.
Kitchen Tools
Nutrition Facts (per serving)
Thanksgiving Essentials Garlic & Herb Cajun Turkey
- 1 whole turkey, seasoned, as prepared in Part 1
- 2 cups carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1/2 cup compound butter, melted, as prepared in Part 1
Instructions
- 1
Preheat your oven to 300°F.
⏱️ 15 min•🌡️ 300 - 2
Place the roughly chopped carrots and celery in the bottom of a large roasting pan. This will create a bed for the turkey and add flavor to the pan drippings.
⏱️ 2 min - 3
Carefully place the seasoned turkey (prepared as per Part 1 of this series) on a roasting rack set inside the roasting pan, ensuring it sits above the vegetables.
⏱️ 3 min - 4
Transfer the roasting pan with the turkey to the preheated oven. Cook for 3 to 4 hours, or until the turkey is well done and the skin is nice and crispy on top.
⏱️ 180 min•🌡️ 300 - 5
Every 30 to 45 minutes during the cooking process, remove the turkey from the oven. Using a meat injector, inject the melted compound butter into various parts of the turkey, such as the breast, thighs, and drumsticks.
⏱️ 5 min - 6
After injecting, use a basting spoon or bulb to baste the entire surface of the turkey with the pan drippings that have collected in the bottom of the roasting pan. Return the turkey to the oven.
⏱️ 5 min - 7
Continue this injection and basting process every 30 to 45 minutes until the turkey is fully cooked, reaches an internal temperature of 165°F in the thickest part of the thigh without touching the bone, and the skin is golden brown and crispy.
- 8
Once cooked, carefully remove the turkey from the oven and transfer it to a large cutting board. Tent loosely with foil and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.
⏱️ 30 min - 9
Reserve the pan drippings from the roasting pan. These can be used to make a delicious gravy.