Cajun Citrus Roasted Turkey

In a bowl, combine softened butter with rosemary, thyme, smoked paprika, Cajun seasoning, black pepper, onion powder, and garlic salt. Mix until smooth and well blended.

Pat the turkey dry with paper towels. Rub two-thirds of the compound butter generously over the entire bird, making sure to get some under the skin for maximum flavor.

Stuff the cavity with:

• ½ onion

• A few celery sticks

• A few carrots

• 1 quartered lemon

• 1 quartered orange

• ½ garlic bulb, halved

• Small sprigs of rosemary and thyme

These aromatics will infuse the turkey with flavor as it roasts.

Melt the remaining butter until just liquid, then stir in the juice of 1 orange. Using a turkey injector, inject the citrus-butter mixture into the breast and legs. Soak a piece of cheesecloth in any leftover mixture and drape it over the turkey.

Place the turkey on a roasting rack set over a bed of sliced onion, carrots, celery, lemon, orange, and herbs. Drizzle the vegetables with olive oil. Roast at 325°F until the thickest part of the breast reaches 165°F (use a time-per-pound guide for reference)

Every 30 minutes, baste the turkey with pan drippings. Optionally, reinject some of the buttery juices.

Remove the cheesecloth during the last 30 minutes to let the skin crisp and turn golden brown.

Let the turkey rest at least 20–30 minutes before carving to keep it juicy. Serve and enjoy!