Cajun Turkey has just the right amount of heat without being overwhelmingly hot. It also has a FAST cooking method, taking just 2 hours or so!

A large dark oval platter with a Cajun turkey that has been roasted and cut up arranged on it, garnished with fresh orange slices, cranberries and herb sprigs.

Cajun Turkey Recipe

If you’ve ever had a Thanksgiving turkey that was dry and flavorless, it’s only natural that turkey might now be your least favorite thing on your plate for this holiday.

But it doesn’t have to be this way, and this Cajun Turkey Recipe is here to save the day.

Using an easy homemade Cajun turkey rub, we’ll be seasoning the bird to perfection, cooking it FAST in a hot oven so it stays super juicy, and making the most flavorful gravy from the drippings.

Why you’ll love this Cajun Turkey Seasoning

  • This rub has a customizable spice level. If your crowd prefers a more mild turkey, simple scale back or omit the cayenne pepper.
  • Make a double batch, because the rub is versatile enough to elevate any poultry dish, any time of the year. Add a kick to chicken breasts!
  • The cooking method is FAST. No need to dedicate 4 hours to roasting your turkey – it’ll be done in 2 hours or so.

About my Cajun Seasoning for Turkey:

This Cajun seasoning turkey rub adds just the right amount of flavor without being overwhelmingly hot. The subtle heat pairs wonderfully with the relatively (ahem) bland flavors some other Thanksgiving dishes tend to have.

The first time I made a turkey with this rub, I was a little worried, since spicy food isn’t for everyone. But my mom and my best friend, who are both a little wary when it comes to spicy food, both really loved this turkey.

In the recipe card below, you’ll find my tried-and-true recipe for enough Cajun turkey rub for a 14- to 16-pound bird.

All told, it makes a heaping 2/3rds cup of rub. If you wanted to substitute an equivalent amount of store-bought Cajun seasoning to save yourself some time, go right ahead!

A roasted turkey rubbed with Cajun turkey rub, roasted and garnished with herbs, on a roasting rack inside a roasting pan.

Cajun Turkey Rub Ingredients

  • kosher salt – enhances the natural flavors of the turkey and helps the other spices absorb into the meat.
  • garlic powder – adds a savory layer of flavor.
  • smoked paprika – infuses the turkey with a smoky essence, mimicking Cajun cooking styles. If you’re not into the smokiness, you can sub Hungarian paprika here.
  • ground oregano – make sure you get the bottle labeled ground oregano, and not the dried oregano leaves.
  • onion powder – enhances the savory profile of this turkey.
  • ground black pepper – adds a mild heat.
  • cayenne pepper – this is what introduces the signature Cajun heat, giving the turkey a spicy kick.
  • ground thyme – again, make sure you get the bottle labeled ground thyme, and not the dried thyme leaves.

How to roast Cajun Style Turkey

  1. MAKE RUB. Stir together all of the rub ingredients.
  2. PREP OVEN. Preheat the oven to 500 degrees F, and set an oven rack at the lowest level.
  3. PREP TURKEY. Pat the turkey dry with paper towels, and then place the turkey on a rack inside a roasting pan. Rub 1/4 of the rub into the turkey’s cavity. Add fresh thyme, oregano and onion to the cavity, as well. Tuck the turkey wings and brush the turkey with oil.
  4. FIRST COOK. Transfer the turkey to the oven and cook 30 minutes.
  5. MORE SEASONING. Remove the turkey from the oven and sprinkle the remaining Cajun turkey rub all over the bird (the outside this time). Use a wooden spoon or basting brush to press the rub onto the skin.
  6. SECOND COOK. Transfer the turkey back to the oven, reduce the temperature to 350 degrees F, and roast 1-1/2 to 2 hours longer (although it could be a little less!), until a probe thermometer inserted in the thickest part of the breast reaches 161 degrees F.
  7. REST. When the turkey reaches temperature, remove it from the oven, transfer it to a large cutting board and loosely tent it with foil. Allow it to rest 30 minutes before carving.

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A Thanksgiving feast arranged on a dynamic blue surface, including roasted poultry, mashed potatoes, green beans with tomatoes, cranberry sauce, stuffing and pumpkin pie.

Make Cajun turkey gravy while the bird rests!

  1. SEPARATE FAT. While the turkey is resting, use a fat separator to separate the fat from the non-fatty drippings. You will need 4 tablespoons fat total for the gravy. If you don’t have 4 tablespoons of turkey fat, add unsalted butter to make up the difference. You will also need 2 cups of non-fatty drippings. Add chicken or turkey broth or stock if you don’t have enough.
  2. MAKE ROUX. Cook the fat and flour together in a skillet for 4 to 6 minutes until light to medium golden brown, whisking constantly.
  3. ADD DRIPPINGS. Whisk in the drippings and then boil 1 to 2 minutes or until the gravy is thickened.
  4. ADJUST CONSISTENCY. If gravy is too thick, whisk in a bit more broth or water. If gravy is too thin, cook over medium heat, stirring frequently, until desired consistency is achieved.
  5. ADD FLAVOR. Whisk in the orange juice, orange zest and oregano. Taste and adjust the seasoning with salt as necessary.

Cajun Turkey Rub & Cajun Turkey Roast Variations:

  • BRINE. If you’re a brined turkey die-hard, feel free to brine the turkey using your favorite recipe before applying the Cajun rub for extra layers of flavor and moisture.
  • TENDERLOIN: Use the Cajun rub on a turkey breast tenderloin instead of a whole turkey to feed a smaller crowd. Follow my recipe for turkey tenderloin, using 5 teaspoons of Cajun rub in place of the spices used in Step 3 in that recipe

Cajun Turkey Serving Platter Tips

  • Fresh oranges are great platter fillers.
  • I also love fresh cranberries because they’re seasonal and beautiful.
  • Fresh herbs like parsley, oregano, rosemary and thyme will give you a nice pop of green to go with all of that brown.
  • You really can’t make a mistake here. Look around at the store when you’re shopping for ingredients for the rest of your, and whatever looks beautiful – take it home and use it to garnish your Cajun turkey masterpiece!
A large dark oval platter with a Cajun turkey that has been roasted and cut up arranged on it, garnished with fresh orange slices, cranberries and herb sprigs.

Cajun Style Turkey Home Chef Tips

  • The reason we don’t put the Cajun turkey rub on the outside of the bird at the beginning is that the first cook at 500 degrees might scorch the spices and make them bitter.
  • One thing to be aware of is that this method is FAST! While the Alton Brown recipe I based this cooking method off of says that a 14 to 16 pound turkey should take at total of 2 to 2-1/2 hours to roast using this method, there’s been some years where my turkey has been done even before 2 full hours!

This Cajun Turkey Recipe is a part of my Perfect Thanksgiving Menu

I’ve been making Thanksgiving dinner long enough to have created a perfect Thanksgiving menu, filled with dishes I make again and again each year.

I hope they also become staples of your holiday, too!

Cajun Turkey FAQs

What is the secret to a moist turkey?

The key to a moist turkey is proper roasting technique. Follow the instructions below carefully, paying close attention to pulling the turkey from the oven when a probe thermometer inserted in the thickest part of the breast reaches 161 degrees F.

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A large dark oval platter with a Cajun turkey that has been roasted and cut up arranged on it, garnished with fresh orange slices, cranberries and herb sprigs.

Cajun Style Turkey

Author: Lori Yates
Yield: 12 servings
Prep: 45 minutes
Cook: 2 hours 30 minutes
Additional Time: 30 minutes
Total: 3 hours 45 minutes
Cajun Turkey has just the right amount of heat without being overwhelmingly hot. It also has a FAST cooking method, taking just 2 hours or so!
5 from 7 ratings
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Ingredients

For the Cajun Turkey Rub:

  • ¼ cup kosher salt
  • 2 tablespoons garlic powder
  • 2 tablespoons smoked paprika
  • 1 tablespoon ground oregano
  • 1 tablespoon onion powder
  • 2 teaspoons ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground thyme

For the Cajun Turkey:

  • 1 14 to 16 pound turkey, thawed if frozen
  • 4 sprigs thyme
  • 3 sprigs oregano
  • ½ large white onion sliced
  • 3 tablespoons canola oil

For the Orange-Oregano Gravy:

  • Drippings from turkey roasting pan separated with a fat separator
  • Up to 4 tablespoons unsalted butter as needed
  • 4 tablespoons all-purpose flour
  • Up to 2 cups broth or stock as needed, plus additional if needed
  • 1 tablespoon fresh orange juice
  • 2 teaspoons grated orange zest
  • 1 teaspoon chopped fresh oregano leaves

For Serving:

  • Orange slices, fresh herbs and cranberries, to garnish platter (optional)
  • Finely chopped fresh parsley for garnish (optional)

Instructions

Make the Cajun Turkey rub:

  • In small bowl, stir together salt, garlic powder, paprika, oregano, onion powder, black pepper, cayenne pepper and thyme until well combined.

Make the Cajun Turkey:

  • Preheat oven to 500 degrees F with a rack set at the lowest level. Pat turkey completely dry with paper towels, and place turkey on rack inside roasting pan.
  • Sprinkle 1/4 cup of Cajun Turkey Rub into turkey's cavity. Place thyme, oregano and onion in cavity. Tuck turkey wings underneath the turkey. Liberally brush oil all over turkey.
  • Transfer turkey to oven and cook 30 minutes. Remove turkey from oven and carefully sprinkle with all of the remaining Cajun Turkey Rub, using a wooden spoon or basting brush to press the rub onto the skin if needed.
  • Transfer turkey back to oven, reduce oven temperature to 350 degrees F and continue roasting about 1-1/2 to 2 hours (although it could be a little less!), until a probe thermometer inserted in the thickest part of the breast reaches 161 degrees F.
  • When turkey is finished cooking, remove from oven, Transfer turkey to large cutting board and loosely tent with foil. Let rest 30 minutes.

Make the Orange-Oregano Gravy:

  • Use a fat separator to separate the fat from the non-fatty drippings from the roasting pan. You will need 4 tablespoons fat total for this gravy. If you don't have 4 tablespoons of turkey fat, add unsalted butter until you get to 4 tablespoons. You will also need 2 cups of non-fatty drippings. Add chicken or turkey broth or stock until you get to 2 cups.
  • In large skillet, place turkey fat and/or butter over medium heat. Add flour and cook 4 to 6 minutes or until mixture becomes light to medium golden brown, whisking constantly.
  • While whisking, slowly add turkey drippings and/or broth or stock until all liquid is incorporated. Heat to boiling over medium-high heat and cook 1 to 2 minutes or until gravy is thickened.
  • If gravy is too thick, whisk in a bit more broth or water. If gravy is too thin, cook over medium heat, stirring frequently, until desired consistency is achieved.
  • Reduce heat to low. Add orange juice, orange zest and oregano and whisk until well combined. Taste and adjust seasoning with salt as necessary.
  • Carve turkey and arrange on a large platter with garnishes like orange slices, herbs and cranberries, if desired. Sprinkle turkey with fresh parsley, if desired. Serve with Orange-Oregano Gravy.

Notes

Calories: 524kcal, Carbohydrates: 6g, Protein: 95g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 279mg, Sodium: 2852mg, Potassium: 1066mg, Fiber: 1g, Sugar: 1g, Vitamin A: 810IU, Vitamin C: 3mg, Calcium: 75mg, Iron: 5mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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