What You’ll Need:
One whole turkey (Mine was 13lbs)
Dry Brine:
1tsp per pound of meat, Kosher salt (for brining)
Turkey Rub (measure with your heart) :
Kosher salt
Brown sugar (keep this to about 2-3 tbps)
Smoked paprika
Garlic powder
Seasoned salt
Black pepper
Injectable:
½ c. butter, unsalted
Cajun seasoning
Seasoned salt
Inside the cavity:
Lemon
Onion
Garlic
Herbs (I used rosemary, sage, and thyme)
The night before you roast your turkey:
- Remove the thawed turkey from the fridge. Remove packaging and remove the turkey neck and giblets from the cavity of the bird. You can discard these, or keep them for gravy/making stock. Rinse the turkey well and pat dry with paper towels.
- Lay paper towels down on a sheet pan large enough to hold your turkey. Lay your turkey on the paper towels. Using kosher salt, generously sprinkle over the surface of the turkey. Leave uncovered, place in the fridge overnight. This helps to draw moisture to the skin’s surface – resulting in crispy skin, but it also helps ensure the bird is seasoned throughout.
The day you roast your turkey:
- Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 350 degrees F.
- Set aside 5 tbsp of butter aside to soften to room temperature. In a small bowl, melt a stick of butter. Mix in the cajun seasoning, garlic powder, seasoned salt, and any other herbs of your preference.
- Using clean hands, use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the softened butter underneath.
- Using an injector tool, inject the turkey with the seasoned melted butter mixture focusing on the breast area. Season the cavity with salt and pepper. Stuff it with the quartered lemon, onion garlic, and leftover herbs.
- Set the turkey on a roasting rack inside a roasting pan.Tuck the wings of the turkey underneath. This will prevent burning.
- Use a basting brush or clean hands to spread oil (light olive oil or avocado oil are what I use) over the outside of the turkey, legs and wings.
- Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees F. I remove the turkey from the oven once the breast temperature reaches 157 degrees F. Then, I tent it with foil, and let it rest on the counter. It will continue cooking under the foil, to reach 165 degrees F.)
**I highly recommend using a meat thermometer instead of relying on average cook times. Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Or , you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown.
