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popeyes cajun turkey recipe

Popeyes Cajun Turkey Recipe

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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 1 whole turkey (12 to 14 lbs)
  • 6 tbsp unsalted butter, softened
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1.5 tsp cayenne pepper
  • 1.5 tsp dried thyme
  • 1.5 tsp dried oregano
  • 1 tsp black pepper, freshly ground
  • 1 tsp white pepper
  • 0.5 tsp celery salt
  • 1 large onion, quartered
  • 1 head of garlic, halved crosswise
  • 4 sprigs fresh thyme
  • 2 cups low-sodium chicken broth

Method
 

  1. Preheat the oven to 325°F (165°C). Mix the kosher salt, smoked paprika, garlic powder, onion powder, cayenne, dried thyme, dried oregano, black pepper, white pepper, and celery salt into the softened butter and olive oil to form a paste. Pat the turkey dry, loosen the skin, push half the paste under the skin, and rub the rest over the outside.
  2. Stuff the cavity loosely with the quartered onion, halved garlic head, and fresh thyme sprigs. Tuck the wing tips back and tie the legs together with kitchen twine.
  3. Place the turkey breast-side up on a rack in a large roasting pan. Pour the chicken broth into the bottom of the pan. Roast uncovered at 325°F (165°C) for 3 to 3.5 hours for a 12 to 14 lb bird, rotating the pan once halfway through.
  4. Starting at 1 hour into roasting, baste the turkey with the pan drippings every 45 minutes. If the pan goes dry, add an extra 0.5 cup of broth.
  5. Check the internal temperature at the 2.5-hour mark. Pull the turkey when the thigh reads 165°F (74°C) and the breast reads at least 160°F (71°C). Tent loosely with foil and rest for 30 minutes.
  6. Carve the turkey, arrange the pieces skin-side up on a large platter, and spoon pan drippings over the top before serving.

Notes

The 30-minute rest is not optional if you want juicy meat. Carving too early sends all the juices straight onto the cutting board. If you are making this ahead for a holiday, the butter paste can be mixed and refrigerated up to 2 days in advance.