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Cajun Butter Roasted Whole Turkey with Creole Pan Gravy

Cajun butter roasted whole turkey is seasoned under and over the skin, then roasted until the breast and thigh reach 165°F. A rich Creole pan gravy made with strained turkey drippings finishes the meal.
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Prep Time 25 minutes
Cook Time 3 hours 56 minutes
Resting time 30 minutes
Total Time 4 hours 51 minutes
Servings: 12 servings
Course: Dinner
Cuisine: Southern
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Roast the turkey
  • 1 whole turkey 12- to 14-pound, fully thawed, giblets and neck removed
  • 1 cup unsalted butter softened
  • 2 tbsp Cajun seasoning salt-free
  • 4 tsp kosher salt divided; equivalent to 1 tablespoon plus 1 teaspoon
  • 1 tsp black pepper
  • 4 cloves garlic minced
  • 1 lemon quartered
  • 1 yellow onion medium, quartered
  • 2 celery ribs, cut into 3-inch pieces
For the Creole pan gravy
  • 0.5 cup turkey pan drippings strained, fat skimmed
  • 4 tbsp unsalted butter
  • 0.33 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot sauce
  • 0.25 tsp cayenne pepper

Equipment

  • 1 16x13-inch roasting pan

Method
 

Roast the turkey
  1. Heat the oven to 325°F and set a rack in a 16x13-inch roasting pan.
  2. Pat the turkey dry with paper towels.
  3. Mix the softened butter, Cajun seasoning, 1 tablespoon of the kosher salt, black pepper, and garlic in a bowl.
  4. Gently loosen the skin over the breast and thighs.
  5. Spread about two-thirds of the butter mixture under the skin.
  6. Rub the rest of the butter mixture over the turkey.
  7. Put the lemon, onion, and celery in the cavity.
  8. Set the turkey breast side up on the roasting-pan rack.
  9. Roast for 3 to 3 3/4 hours, until a thermometer inserted in the thickest part of the breast and the innermost part of the thigh reads 165°F; loosely cover the breast with foil if it browns too quickly.
  10. Transfer the turkey to a carving board and loosely tent it with foil.
  11. Let it rest for 30 minutes before carving.
Make the gravy
  1. Pour the pan juices through a fine-mesh strainer into a measuring cup.
  2. Skim off the fat and measure 1/2 cup of the defatted drippings.
  3. Melt the butter in a 3-quart saucepan over medium heat.
  4. Whisk in the flour and cook for 2 minutes, whisking constantly.
  5. Gradually whisk in the chicken broth and measured drippings.
  6. Bring the mixture to a simmer.
  7. Cook for 5 to 8 minutes, whisking often, until the gravy thickens enough to coat a spoon.
  8. Stir in the Worcestershire sauce, hot sauce, cayenne, and 1/2 teaspoon of the remaining kosher salt.
  9. Simmer for 1 minute.
  10. Taste and add the last 1/2 teaspoon salt if needed.

Notes

For juicy turkey, use a thermometer to check both the thickest part of the breast and the innermost part of the thigh. Refrigerate leftover turkey and gravy separately for up to 4 days; cooked turkey and gravy can be frozen for up to 3 months. For a gluten-free gravy, use a gluten-free all-purpose flour blend.