I love turkey. It is dependable, versatile, affordable, and delicious cooked in so many great Cajun and Creole interpretations. But for many cooks, a turkey sandwich is about as close as they get to the bird all year long. And anxiety sets in as the calendar rolls around to September, October, November, and finally the big day arrives–time to panic. Relax, and let my recipe for Cane-Brined Roast Turkey come to your rescue.
Brined, buttered, and baked to crispy skin perfection, this Cane-Brined Roast Turkey recipe will become your new Thanksgiving favorite. (All photos credit: George Graham)
Fresh or frozen? Butterball or the better buy? Fried or smoked? Stuffed or au naturel? Injected or basted? It’s enough to make any novice cook pack the family in the minivan and make a run for the nearest turkey day buffet. But we are better than that, and by reading this blog, you are an adventurous and fearless cook that is ready to take on the turkey task. Ready for Cane-Brined Roast Turkey.
Truth be told, roasting a Thanksgiving turkey takes time and talent, two things that many home cooks are in short supply. I admit: it’s hard to master the art of a dish that only comes around once a year, and I’ve seen more than one dried-out turkey disaster in my archive of holiday horror stories. But that’s in the past; let’s talk turkey.
A must for moist turkey is the brine, and I’ve discovered a Cajun recipe secret for Cane-Brined Roast Turkey. Simply put, Louisiana sugarcane molasses (I use the Steen’s brand) is the key to a Cajun brine that imparts deep dark rich flavor and ensures moist meat every time. There is something about the smokiness of molasses that works in penetrating flavor into a fat bird. I stuff my Cane-Brined Roast Turkey with flavor only (no stuffing), and fresh lemon, parsley, and sage add just the right fragrance to the meat. And I rub the bird all over with seasoned butter that builds layers of flavor and creates the ultimate crispy skin. Brined, buttered and baked in a hot oven, this Cane-Brined Roast Turkey is just a few short hours away from your dinner table.
So, get out your roasting pan and cinch up your apron; it’s time to cook up a Thanksgiving dinner to remember.
- 2 cups table salt
- 2 cups sugarcane molasses
- 1 cup Acadiana Table Cajun Seasoning Blend, see recipe here
- 1 (18-pound) whole fresh turkey
- 1 cup (2 sticks) unsalted butter, softened
- 4 tablespoons finely chopped fresh rosemary
- 4 tablespoons finely chopped fresh thyme
- 1 tablespoon finely minced garlic
- 2 tablespoons Cajun seasoning
- Kosher salt and freshly ground black pepper to taste
- 1 large lemon, quartered
- 1 cup tightly packed flat-leaf parsley
- 4 stalks sage leaves
- 2 large yellow onions, halved
- 2 large carrots, chopped into 2-inch pieces
- 4 large celery ribs, chopped into 2-inch pieces
- 4 cups chicken stock
- 1 tablespoon unsalted butter
- 1 tablespoon unbleached all-purpose flour
- 3 large romaine lettuce leaves, for garnish
- 6 stalks green onions, for garnish
- 1 bunch red grapes, for garnish
- In a stockpot just large enough to fit your turkey, fill half way with water. Add the salt, bring to a boil and continue cooking until the salt dissolves. Add the molasses and Cajun seasoning, and stir to combine. Let cool.
- Remove and reserve any turkey parts (giblets, liver, gizzard, and neck) from the turkey cavity. Add the turkey to the brining container and add ice to cool. If necessary, weight the turkey down to submerge it. Cover and refrigerate overnight.
- Preheat the oven to 400ºF.
- Remove the turkey from the brine and pat dry.
- In a mixing bowl, combine the butter, rosemary, thyme, garlic, and Cajun seasoning. Using your hands, lift the skin away and rub the seasoned butter generously underneath and on all sides of the turkey. Sprinkle generously with salt and pepper.
- Stuff the inside of the turkey with lemon, parsley, and sage. Tie the legs together with kitchen twine.
- Line a large roasting pan with aluminum foil and add the onions, carrots, celery, and any turkey parts (giblets, liver, gizzard, and neck) to the pan. Position a metal rack on top and pour in enough chicken stock to cover the bottom, and remember to add more chicken stock as needed during the cooking time to prevent burning. Add the turkey with the breast side up and place in the hot oven. Lower the heat to 350ºF and let cook.
- After 1 hour, check to see if the turkey is cooking properly and that there is plenty of liquid in the bottom of the pan. Total cooking time at 14 minutes per pound should be a little over 4 hours. Once the turkey reaches an internal temperature of 165ºF, remove from the oven. The meat should be done and the skin should be crispy and browned. Move the turkey to a platter, tent loosely with foil, and let rest for at least 30 minutes before carving.
- Remove all the vegetables and turkey parts, and strain the cooking liquid from the roaster into a saucepan. Add any remaining chicken stock. Over medium heat, bring the mixture to a boil and then lower the heat to a simmer. Add a knob of butter combined with a tablespoon of flour to the pan. Stir to incorporate while it thickens. Add salt and pepper to taste.
- Garnish the platter with romaine leaves, green onion stalks, and grapes. Before carving, present the roast turkey on the center of the table. For serving, slice one side of the turkey at a time, and serve with the gravy on the side.
Happy Thanksgiving from our Acadiana Table to yours. The Grahams
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GEORGE!
I have been following you, and really enjoy your blog. Please tell me what seasoning you are referring to for the “Cajun Seasoning”. I’d love to use my fresh herbs from our garden if possible, or make a mix from my dried herbs. Your thoughts?
I plan cook this turkey this week for Thursday, and hope you can help me out. Thanks a bunch!
xxoo:)
Jayne
Hey Jayne-
When I use the term “cajun seasoning,” I am referring to your preference of any of the store-bought Cajun seasoning blends such as Tony Chachere’s, Slap Ya Mama, etc. My goal by the end of the year is to develop an Acadiana Table seasoning blend recipe and post it on the blog, so look for it soon.
As for using fresh herbs: the more the merrier. You can’t go wrong in stuffing a turkey with fresh herbs and the resulting jus makes a tasty gravy. Best wishes for a Happy Thanksgiving. George
I’ve cooked turkeys for years using brine, always with good results. Your recipe looks so great that this year I’m going to make a change and try your recipe. I’m a Louisiana native, living in Texas and love the thought of using Cajun seasoning and Steen’s cane syrup for making my turkey. Thanks for what looks to be a yummy turkey!
Yvonne-
Yes! As I always say: “Take the time to brine.” It really does add flavor and moistness to meat or poultry. By the way, be sure to use the Steen’s “molasses” in the brine rather than the “syrup.” It adds a deep dark depth of flavor to the brine. Please tell us how your Thanksgiving turkey turns out. Best, George
George, the turkey was delicious! My guests loved it! I will be using your recipe from now on, and can’t wait to try others from your site. Thanks so much!
Best, Yvonne
Yvonne-
Glad it was a hit. Thanks for letting us know. Best, George
I plan to use your brine recipe for my Christmas turkey, but I am going to smoke my bird. For smoking, do you suggest any adjustments in the brine?
Hey Edward-
Glad to hear you’re firing up your smoker for the big day. The brine should work fine to add moistness to the bird, but I would assume much of the sweet smokiness from the molasses will be lost in the intense smoking process. And while I am not a smoked meat expert, poultry of any kind is a delicate meat that takes on smoke flavor easily, so I would recommend using a lighter wood, perhaps apple or cherry. Let us know how it turns out. Thanks for the comment. George
Hi George, Is it better to set my oven on convection or regular (non-convection) for this recipe? If convection, would you please recommend time and temperature? Thanks, Kevin
Kevin-
Non-convection will work deliciously. Happy Thanksgiving!
How would you modify this for a normal sized whole chicken as there is just me & i have the Steen’s syrup ~had to order it by the case however not the molasses so would Grandma’s or Brier Rabbit be a good stand in?
Denise- Just mix your brine with enough of the ingredients to cover your chicken. As for molasses, all Cajun cooks swear by Steen’s, but the other brands should work fine. Happy Thanksgiving.
Love your work, have your book. Huge fan! Father born in Shreveport, grandfather spent his entire life there. Had the opportunity to manage a Cajun-creole style restaurant for a year many years ago. Just found a current restaurant for sale here in New Hampshire and would love to get in there and show these locals what real good food is all about 😉
I can’t seem to raise the funding myself, but hoping to find a chef/partner in crime to help help me bring this home and finally get a move on. Any advice or leads would be greatly appreciated.
I thank you for your time,
Corey
Hey Corey- A Cajun/Creole restaurant in New Hampshire is quite a challenge, but if done right, I am sure it would be a success. I don’t have any leads for you, but I wish you luck. All the best.
My daughter hosted Thanksgiving this year, and I gave her your cane-brined turkey recipe. She followed it to the letter, and it is the best turkey we’ve ever had. After her guests filled up their “Leftover Bowls,” there was, unfortunately, not much turkey left over. Thank you for introducing us to this fabulous way to cook turkey. Happy Holidays to you and yours!
George, I’ve used a few of your recipes, mainly when I’m hoping to share something amazing with family. This Thanksgiving, I decided to use your Cane-Brined Roast Turkey. For this novice, I wasn’t sure the steps for brine, herb butter and it’s placement under the skin would be translated well. I should have been more confident, as your step-wise instructions were spot on. The turkey was the star of the meal and made for many over-the-top compliments. Made me blush. Thanks for another winner.
FYI, my son Andrew says “hi”. He loved coming, as Lauren’s guest, to your house with his friend group from Baton Rouge.
Hey David – So glad to hear your turkey success story. And I remember Andrew well. All the best.
Where do you buy fresh Turkeys in Acadiana? I’m going to try this recipe. Thanks.
Hey Karen- I was just at Rouse’s yesterday, and they have a good selection. Happy Thanksgiving!
I’ll be there later this week. Thanks.