Once you try this yummy twist on the classic Thanksgiving turkey recipe, you may never go back.
1 cup unsalted butter softened
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoons dried oregano
1/2 teaspoons dried thyme
1 turkey 16-18 pounds, patted dry
8 cups chicken stock
Preheat the oven to 325 degrees, remove the innards from the turkey and pat dry with paper towels.
Add the seasonings to a small food processor and pulse until its a fine dust then mix with butter to make a paste.
With the back of a large spoon pull the skin away from the turkey gently being careful not to tear it and slowly add chunks of the butter under the skin then pat it down a bit flatter.
Add 2 cups of the chicken stock to the bottom of the pan. Cover with pan with foil. Set a timer to go off every 30 minutes.
After 30 minutes, baste the turkey with the stock from the bottom of the pan (add 2 more cups any time it gets low)
After 2 hours, remove the foil and keep basting every half hour for an additional 2 hours. Rest for 20 minutes and serve. Test that the thickest part of the thigh is cooked to 165 degrees for food safety reasons.
Try it and let us know how you love it in the comments below.
Recipe from https://dinnerthendessert.com/cajun-roasted-turkey/