OMG Y’all! I roasted a turkey! This is the first time I’ve roasted a turkey and, in all honesty, this is only the second turkey I’ve ever cooked. The last one was fried (and it was freaking delicious) thanks to getting an indoor turkey fryer on super clearance at Home Depot in March of last year. Both turkeys came out juicy with a crispy, golden skin and I’m not sure if I’d say one was easier than the other. However, the chances of getting popped by boiling hot peanut oil is a lot smaller when roasting and I’d say that’s a plus.
I’m a big fan of the Cajun spices that we used in the fried turkey, so, I figured why not inject them with some butter into the roasted turkey. The injection marinade was super quick and easy to make and consisted of butter, beer and Cajun seasoning. It turned out moist with a distinct beer flavor and a little spice to it. Basically, it turned out delicious. So, if you’re looking for an easy, juicy turkey with a little bit of a kick give this recipe a go!
Let’s cook this bird!
First things first, preheat your oven to 400.
I started out by making my injection marinade. I added 1/2lb of salted sweet cream butter, 1 bottle of Shiner Homespun Cream Ale and 1/4 cup of Tony Chachere’s Creole Seasoning to a sauce pan. I cooked it over medium-low heat until the butter was completely melted. This does give the turkey a distinct beer flavor, if you’re not into that I’d replace 1/2 of the beer with chicken broth.
Wash that turkey. Get him all cleaned up and presentable. Take out his innards (if he has them) and get him nice and cozy, breast side up, in a roasting pan with a rack. While the marinade is still warm, Inject the bird in the leg, thigh and breast with about 3/4 of your marinade. You’ll need a marinade injection syringe for this.Dump the rest of the marinade over the bird. I sprinkled it with some freshly ground salt and pepper as well.
In order to infuse a little more flavor into the bird you’re going to stuff him full of tasty goodness. Place 1/2 stick of butter, a small-medium onion cut in half and half a head of garlic that has been smushed with a knife into the turkey. Tie his legs together. I totally forgot to buy twine so my bird was left with his legs hanging open, but he still cooked just fine. Add about a cup of chicken broth to the roasting pan.
Pop the turkey in the oven. It took about 3 hours for mine to reach 165 degrees. This will vary according to the size of your bird. I think my turkey was around 17 pounds, but like a goof, I forgot to write it down. Be sure to baste the turkey in chicken broth every hour or so.
Remove the garlic and onion and let the turkey rest for 20-30 minutes. Carve that bird! Obviously, as you can see in my pictures, I have no idea how to cut a turkey. I do know how to eat one though! This turkey came out juicy and full of flavor! Y’all, I have 3 platters and none of them were big enough for this turkey!
I reserved the cooking juices to make a gravy for a turkey shepherds pie I plan on making in a few days!
- Fresh or Defrosted Frozen Whole Turkey
- 2 1/2 sticks of salted, sweet cream butter
- 1 bottle of beer1/4 cup of Cajun seasoning
- 1 medium sweet yellow onion
- 1 head of garlic
- Salt & Pepper
- Chicken Broth
- Preheat oven to 400 degrees.
- In a small saucepan combine 2 sticks of butter, beef and Cajun seasoning. Cook over medium-low heat until butter is completely melted. Set aside.
- Wash the turkey and pat dry. Remove the neck and giblets. Place the turkey, breast side up, in a roasting pan with a rack.
- Using a marinade syringe, inject 3/4 of the butter mixture into the turkey’s breast, legs and thighs. Dump the rest of the mixture over the turkey. Sprinkle lightly with freshly ground sea salt and black pepper.
- Cut onion in half. Crush garlic with the side of a knife. Don’t worry about peeling either, just throw them inside the turkey with half a stick of butter. Add about 1 cup of chicken broth to the roasting pan.6. Place the turkey in the oven. Baste the turkey with chicken broth every hour or so while cooking.
- Cook the turkey until it reaches an internal temp of 165 degrees in the thickest part of the breast and thigh.
- Remove the turkey from the oven. Allow to rest for 20-30 minutes. Remove onion and garlic from the turkey. Carve and enjoy.
If you give this recipe a try be sure to let me know how it turned out!