Welcome to the ultimate guide for crafting a show-stopping Cajun Spiced Roasted Turkey that will become the undisputed centerpiece of your holiday table. Drawing deeply from my Southern Louisiana heritage, where flavor is never an afterthought, this recipe promises a turkey that is not only perfectly seasoned but also incredibly tender, moist, and unforgettable. After a decade of sharing beloved Southern recipes, I can confidently say this method for a juicy roasted turkey with crispy, spicy skin is a game-changer. We’ll ditch the bland, dry turkeys of holidays past and embrace a bird bursting with bold Cajun flavor, achieved through a simple yet effective dry rub brine and an optional, but highly recommended, butter and herb injection.
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Thanksgiving turkey often gets a bad reputation, and sometimes, it’s rightfully earned. Many of us have experienced a holiday meal where the turkey was disappointingly dry, flavorless, or both. But fear not! This comprehensive guide provides foolproof methods to ensure your roasted turkey is consistently succulent and packed with flavor from the inside out. We’ll explore techniques like dry brining, butter injections, and precision roasting to transform your holiday bird into a culinary masterpiece that will have everyone asking for the recipe. Whether you’re a seasoned chef or a first-time turkey roaster, these steps are designed to be easy to follow, guaranteeing a delicious outcome every time.
While this recipe champions a vibrant Cajun dry rub for a distinctive spicy kick, you can always adjust the seasoning to your preference. If you’re sensitive to heat, a milder Creole seasoning or your favorite poultry blend will work beautifully, ensuring your turkey still boasts incredible depth of flavor. The key is to season generously and thoughtfully, embracing the rich culinary traditions that make Southern cooking so special.
Table of Contents
Cajun Spiced Roasted Turkey Ingredients
To achieve the succulent and flavorful Cajun turkey of your dreams, gather these essential ingredients. Each component plays a crucial role in delivering that authentic Southern taste and perfectly cooked texture:
- Whole Turkey: Whether fresh or frozen, a good quality turkey is your canvas. Aim for a size appropriate for your guest count, typically 1 to 1.5 pounds per person to allow for leftovers. Ensure it’s fully thawed before beginning preparation.
- Premium Cajun Seasoning: This is where the magic happens! A robust, well-balanced Cajun seasoning blend is vital for imparting that characteristic bold, spicy, and savory flavor. You can use a store-bought blend or opt for a homemade version for maximum control over the heat and spice profile.
- High-Quality Olive Oil: Not only does olive oil help the seasoning adhere beautifully to the turkey skin, but it also contributes to a gorgeously golden and irresistibly crispy finish. It acts as a shield, preventing the skin from drying out while roasting.
- Butter & Herb Injection Marinade (Optional, but Highly Recommended): For an unparalleled level of moisture and flavor throughout the turkey, especially in the often-drier breast meat, an injection marinade is key. This blend of melted butter, herbs, and spices penetrates deep into the meat, ensuring every bite is tender, juicy, and packed with flavor. It’s a secret weapon for preventing that dreaded dry turkey.
- Chicken or Turkey Broth (or Water): Adding liquid to the bottom of the roasting pan creates a steamy environment that keeps the turkey moist during the long roasting process. Furthermore, these flavorful pan drippings are the foundation for an incredible homemade gravy, enhancing the overall richness of your holiday meal.
Essential Equipment and Tools
Having the right tools on hand will make the turkey roasting process much smoother and more enjoyable. Here’s what you’ll need to prepare your spectacular Cajun turkey:
- Roasting Pan: A sturdy roasting pan is non-negotiable. Ensure it’s large enough to comfortably accommodate your turkey without crowding, allowing for even heat circulation. Many roasting pans come with a V-rack, which elevates the turkey, promoting air circulation around the entire bird and allowing the skin to crisp evenly, while also collecting delicious drippings for gravy.
- Meat Thermometer: This is perhaps the most crucial tool for ensuring a perfectly cooked and safe turkey. An instant-read thermometer will help you monitor the internal temperature accurately, preventing both undercooking and overcooking. It’s the key to juicy results every time.
- Basting Syringe/Injector: For those planning to use a butter and herb injection, a reliable basting syringe is essential. It allows you to infuse flavor and moisture deep into the turkey’s meat, particularly in the breast, which can often be prone to drying out.
- Foil: Aluminum foil will be your best friend for tenting the turkey. This technique protects the skin from over-browning while the meat continues to cook to perfection, and it’s also used during the crucial resting period.
- Paper Towels: Absolutely necessary for thoroughly patting the turkey dry before seasoning. A dry surface is critical for crispy skin and for the seasoning to adhere properly.
- Small Bowls: Useful for mixing your Cajun seasoning blend and preparing your injection marinade.
Choosing the correct size roasting pan is vital for even cooking and optimal browning. Here are some guidelines to help you select the perfect pan for your turkey:
| Turkey Size | Minimum Roasting Pan Size |
|---|---|
| Up to 12 pounds | 14 x 10 x 2-¾ inches |
| Up to 16 pounds | 15-¾ x 12 x 3 inches |
| Up to 20 pounds | 16 x 13 x 3 inches |
Step-by-Step Guide to Cajun Roasted Turkey
Achieving a perfectly roasted Cajun turkey is easier than you think when you follow these clear, detailed steps. Remember, precision and patience are your best allies in the kitchen. For exact measurements and a printable version, refer to the full recipe card below.
- Prepare the Turkey: Begin by ensuring your whole turkey is completely thawed. Carefully remove the giblets and neck from the main cavity and the neck cavity (if present). These can be saved for gravy or discarded. The most crucial step here is to thoroughly pat the entire turkey dry, inside and out, with paper towels. A dry surface is essential for achieving that coveted crispy skin.
- Infuse with Flavor (Injection Method – Optional): If you’re using a butter injection marinade, now is the time to infuse your bird. Using a sturdy meat injector, pump the marinade deep into the thickest parts of the turkey. Focus on the breast meat, thighs, and drumsticks. This internal basting locks in moisture and distributes rich, savory flavor throughout the meat, guaranteeing a juicy result.
- Craft the Cajun Seasoning Blend: In a small bowl, combine your chosen Cajun seasoning, smoked paprika, black pepper, salt, ground thyme, and oregano. Mix thoroughly until all spices are well incorporated. This homemade blend will create a vibrant, aromatic, and spicy crust.
- Season the Exterior: Drizzle or spray the entire outer surface of the turkey with olive oil. Ensure every inch is lightly coated. Then, generously sprinkle the prepared Cajun seasoning mix all over the skin. Use your hands to gently rub the spices into the skin, making sure to cover the breast, thighs, legs, and back for consistent flavor and color.
- Add Moisture to the Roasting Pan: Pour chicken or turkey broth (or water) into the bottom of your roasting pan. This liquid serves a dual purpose: it creates a moist cooking environment to prevent the turkey from drying out and provides a flavorful base for your pan drippings, which are perfect for making gravy later.
- Initial High-Heat Roast for Crispy Skin: Place the seasoned turkey in the preheated oven. Start by roasting at a high temperature of 425°F (220°C) for the first 30 minutes. This initial burst of high heat is crucial for shocking the skin and beginning the crisping process. After 30 minutes, reduce the oven temperature to 325°F (160°C). If you prefer a less crispy skin, you can begin roasting at 325°F from the start.
- Tent with Foil: Once the skin has achieved a golden brown color (typically after the initial high-heat roast), loosely tent the turkey with aluminum foil. This prevents the skin from over-browning or burning while allowing the interior to cook evenly. Ensure the foil doesn’t touch the skin directly, as this can cause it to steam rather than crisp.
- Continue Roasting: Continue roasting the turkey at 325°F (160°C). The total cooking time will vary significantly depending on the size and weight of your bird. Regularly check the broth level in the pan and add more if it starts to dry out.
- Check for Doneness: The most reliable way to determine if your turkey is cooked is by using a meat thermometer. Insert the thermometer into the thickest part of the thigh, making sure it doesn’t touch any bone. The turkey is safely cooked when it reaches an internal temperature of 165°F (74°C). Check multiple spots to be sure.
- Crucial Resting Period: Once the turkey reaches the target temperature, remove it from the oven and keep it loosely tented with foil. Allow the turkey to rest for at least 20-30 minutes (or even longer for larger birds) before carving. This resting period is vital, as it allows the juices to redistribute throughout the meat, ensuring every slice is incredibly tender and moist. Carving too soon will result in dry turkey as the juices will run out.
Cajun Roasted Turkey Recipe Card
Brandi Crawford
This Cajun Spiced Roasted turkey recipe comes straight from my Southern Louisiana roots, where well-seasoned food is a must. With 10 years of sharing my Southern recipes, I can promise you this turkey will be the star of your holiday table. Bold seasoning is never optional, that’s why I use a dry rub brine for crispy skin with a spicy kick! You can also inject the turkey with butter and herbs to keep the bird tender, moist, and loaded with flavor.
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Equipment
- Roasting Pan
- Meat Thermometer
- Foil
Ingredients
- 10-14 pound whole turkey
- Injectable Butter Marinade You will need 1 ounce per pound of turkey. See notes for information on what I used.
- 1 ½ cups turkey or chicken broth You will likely need an additional 1-2 cups of broth if the initial broth completely dissolves.
- ½ cup olive oil Or olive oil spray. I use a lot less by using oil I’ve added to a bottle.
- ½ teaspoon dried or ground oregano
- ½ teaspoon dried or ground thyme
- 3 tablespoons Cajun Seasoning
- 1 teaspoon paprika I used Smoked Paprika
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- foil
Instructions
- Preheat oven to 425 degrees Fahrenheit (220°C).
- Pat turkey dry with paper towels. Remove all contents from the inner cavity, including giblets and neck.
- Pour the broth into the bottom of a sturdy roasting pan and place the turkey on top of a roasting rack inside the pan.
- Inject the turkey with the butter marinade. Concentrate on the thickest parts of the turkey, such as the breasts, legs, and thighs, to ensure maximum juiciness and flavor.
- Drizzle the turkey generously with olive oil or use an oil spray bottle filled with olive oil for an even coating. This helps the seasonings adhere and promotes crispy skin.
- Combine the Cajun seasoning, paprika, black pepper, salt, dried thyme, and dried oregano in a small bowl. Liberally season the entire turkey, rubbing the spice blend thoroughly into the skin on all sides.
- Place the turkey in the preheated oven for 30 minutes at 425°F (220°C). This initial high-heat roast helps to crisp the skin. After 30 minutes, reduce the oven temperature to 325°F (160°C). If you prefer less crispy skin, you can start roasting at 325°F immediately.
- If the turkey skin, particularly the legs and wings, begins to brown too quickly, loosely tent a piece of aluminum foil over those areas or the entire bird. Do not wrap tightly, as this will steam the skin.
- Continue roasting at 325°F (160°C). The total cooking time will range from 2 to 5 hours, depending on the turkey’s size. Monitor the internal temperature using a meat thermometer. Replenish the broth in the roasting pan if it evaporates too much.
- The turkey is done when the thickest part of the thigh, without touching the bone, reaches an internal temperature of at least 165°F (74°C). It’s advisable to check several areas to ensure even cooking.
- Remove the turkey from the oven and let it rest, loosely tented with foil, for a minimum of 20-30 minutes before carving. This critical step allows the juices to redistribute throughout the meat, ensuring a moist and tender result. Carving too early will cause the juices to escape, leading to a dry turkey.
- Reserve the flavorful pan drippings if you plan to make gravy. Combine the drippings with a tablespoon of butter, then whisk in a tablespoon of flour. Add more flour as needed to achieve your desired gravy consistency, cooking until thickened.
Chef’s Notes and Tips
For my turkey, I personally enjoy a blend of 6 ounces of Tony Chachere’s Butter Injection Marinade and 6 ounces of Tony Chachere’s Garlic and Herb Injection Marinade. This combination offers a perfect balance of richness and aromatic depth, but feel free to use your preferred injection marinade!
If you prefer to make your own injection marinade, melt 2 tablespoons of butter and combine it with broth. Use 1 ounce of liquid per pound of turkey. From there, you can customize with any seasonings or spices you desire. A reliable meat injector can be found on Amazon.
Because this turkey recipe relies on a flavorful injection, an overnight wet brine is not strictly necessary. However, if you wish to add an extra layer of moisture and seasoning, you can certainly brine the turkey as well.
For those who love to customize, you can easily make your own Homemade Cajun Seasoning. This allows you to control the spice level and flavor profile precisely:
- 1 tablespoon paprika (smoked paprika is highly recommended for depth)
- ½ tablespoon garlic powder
- ¼ tablespoon ground black pepper
- ¼ tablespoon ground white pepper
- ¼ tablespoon onion powder
- ¼ tablespoon ground oregano
- ¼ tablespoon red cayenne pepper (adjust to your heat preference)
- 2 teaspoons ground thyme
When planning your holiday meal, a general rule of thumb is to allow for 1 pound of turkey per guest. If you’re hosting a smaller gathering, a turkey breast can be a fantastic alternative. This recipe provides ingredient measurements for a 10-14 pound turkey, making it easy to scale up or down based on the weight of your bird or turkey breast. For example, if you’re cooking a 6-pound turkey breast, simply halve the ingredient quantities.
Nutrition Information
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
How to Properly Thaw a Turkey
Properly thawing your turkey is the first critical step to a successful roast. A turkey that isn’t fully thawed will cook unevenly and can be a food safety risk. There are two safe methods for thawing:
Thawing in the Refrigerator:
This is the safest and most recommended method, though it requires the most planning. Keep the turkey in its original packaging and place it on a sheet pan or in a large container to catch any potential drips. Place it in the refrigerator set to 40°F (4°C) or below. Allow approximately 24 hours of thawing time for every 4-5 pounds of turkey. Here’s a general guide:
- 4-12 pounds: 1 to 3 days
- 12-16 pounds: 3 to 4 days
- 16-20 pounds: 4 to 5 days
- 20-24 pounds: 5 to 6 days
Once thawed, a turkey can safely remain in the refrigerator for up to 2 days before cooking.
Thawing in Cold Water:
This method is faster but requires more attention. Keep the turkey in its original, unopened packaging. Submerge the turkey completely in cold tap water, changing the water every 30 minutes to ensure it remains cold. Allow approximately 30 minutes of thawing time per pound of turkey. Never use warm or hot water, as this can encourage bacterial growth.
- 4-12 pounds: 2 to 6 hours
- 12-16 pounds: 6 to 8 hours
- 16-20 pounds: 8 to 10 hours
- 20-24 pounds: 10 to 12 hours
A turkey thawed using the cold water method should be cooked immediately.
For more detailed food safety guidelines, refer to the USDA’s recommendations on thawing turkey.
Mastering Cajun Turkey Seasoning
The secret to an exceptionally flavorful Cajun turkey lies in a meticulous seasoning process, combining both external dry rub and internal injection. Here’s how to ensure every bite of your turkey is bursting with taste:
Initial Preparation:
- Remove Cavity Contents: Start by thoroughly cleaning the turkey. Reach into the main cavity and the neck cavity to remove the giblets (typically the neck, gizzard, heart, and liver). These can be used to make a flavorful stock or gravy, or discarded according to your preference.
- Pat Dry, Thoroughly: This step cannot be overstated. Use plenty of paper towels to pat the entire surface of the turkey as dry as possible. A dry skin is crucial for achieving that irresistible crispy texture and for allowing the seasoning to adhere effectively.
Applying the Dry Rub:
Once dry, it’s time for the external seasoning. Drizzle or generously spray the turkey with olive oil. I highly recommend using an olive oil spray bottle for an even and light coating. The oil acts as a binder, helping the spices stick to the skin and promoting beautiful browning and crispiness. Then, combine your chosen dry rub spices. My go-to blend includes:
- Cajun Seasoning: The foundational flavor for that signature spicy, savory kick.
- Dried or Ground Thyme: Adds an earthy, aromatic note that complements poultry beautifully.
- Dried or Ground Oregano: Contributes a robust, slightly bitter herb flavor.
- Paprika (Smoked Paprika Preferred): Enhances color and adds a deep, smoky sweetness.
- Salt and Pepper: Essential flavor enhancers to round out the spice profile.
Once the turkey is oiled, apply this spice mixture liberally over the entire bird. Don’t be shy – rub it in thoroughly, ensuring every nook and cranny is coated for maximum flavor penetration and a stunning crust.
The Power of Injection Marinade:
For internal juiciness and flavor that permeates every fiber, a butter injection marinade is a game-changer. I personally love combining Tony Chachere’s Butter Injection Marinade with their Garlic and Herb Injection Marinade. This blend delivers both rich buttery moisture and aromatic herbs directly into the meat. The butter component is crucial for preventing dryness, especially in leaner cuts like the breast.
A good rule of thumb is to inject 1 ounce of marinade per pound of turkey. For a 12-pound turkey, for instance, I would use 6 ounces of the butter marinade and 6 ounces of the garlic and herb blend. Use a sturdy meat injector to penetrate deeply into the breast, thighs, and drumsticks. If you prefer a homemade injection, simply melt 2 tablespoons of butter and combine it with broth (1 ounce per pound of turkey), then infuse with your choice of herbs and spices.
Secrets to Preventing Dry Turkey
A dry turkey can be the bane of any holiday meal, but with a few strategic techniques, you can ensure your bird is consistently moist and delicious. Understanding the common culprits behind dryness is the first step:
Avoid Excessive Basting:
While traditional wisdom often champions frequent basting, constant opening of the oven door leads to significant heat loss. This fluctuating temperature means your oven has to work harder to recover, extending the overall cooking time and paradoxically drying out the turkey. Instead of constant basting, rely on internal moisture and strategic initial browning.
The Power of Injection Marinades:
This is arguably the most effective way to combat dryness, especially in leaner white meat. Injecting a butter and herb marinade directly into the thickest parts of the turkey ensures flavor and moisture are distributed deep within the muscle fibers. This internal basting keeps the meat juicy from the inside out. While some methods suggest stuffing butter under the skin, injecting provides more uniform distribution without disturbing the skin’s ability to crisp.
Size Matters for Even Cooking:
Larger turkeys (20+ pounds) pose a significant challenge for even cooking. Different parts of a massive bird will cook at varying rates, often leading to overcooked outer sections and dry breast meat by the time the deepest parts of the thigh are done. For very large gatherings, consider roasting two smaller turkeys rather than one giant one, or opting for a deconstructed approach.
Spatchcocking or Carving Before Cooking:
For truly even cooking, consider spatchcocking (removing the backbone and flattening the bird) or even carving the turkey into individual pieces before roasting. These methods allow all parts of the turkey to cook at a similar rate and temperature, drastically reducing the risk of dry spots.
Don’t Forget the Broth in the Pan:
Adding a layer of broth or water to the bottom of your roasting pan creates a steamy environment that contributes to a moister turkey, especially in the initial stages of cooking. This also provides flavorful drippings for gravy.
The Critical Resting Period:
Once your turkey reaches its safe internal temperature, resist the urge to carve immediately. Allowing the turkey to rest, loosely tented with foil, for at least 20-30 minutes is paramount. During this time, the juices, which have migrated to the center of the bird during cooking, redistribute throughout the meat. Carving too soon will result in those precious juices running out onto your cutting board, leaving you with dry slices. Patience here yields incredibly tender and succulent meat.
Homemade Cajun Seasoning Recipe
While quality store-bought Cajun seasoning is convenient, crafting your own allows for complete control over the flavor profile and heat level. It’s surprisingly simple and yields a fresh, vibrant blend that elevates any dish. Here’s a versatile recipe for your homemade Cajun seasoning:
- 1 tablespoon paprika (smoked paprika is highly recommended for a richer, deeper flavor)
- ½ tablespoon garlic powder
- ¼ tablespoon ground black pepper
- ¼ tablespoon ground white pepper
- ¼ tablespoon onion powder
- ¼ tablespoon ground oregano
- ¼ tablespoon red cayenne pepper (adjust this amount based on your preferred level of heat; add more for a spicier kick, less for a milder flavor)
- 2 teaspoons ground thyme
Combine all ingredients in a small bowl and mix thoroughly until well blended. Store in an airtight container in a cool, dark place for up to 6 months for optimal freshness and flavor. This homemade blend is fantastic not only for turkey but also for chicken, seafood, vegetables, and gumbos!
Frequently Asked Questions and Expert Thanksgiving Turkey Tips
What Does Cajun Turkey Taste Like?
Cajun seasoning is renowned for its bold, complex flavor profile. It’s typically spicy, with a strong emphasis on various peppers, including white pepper, black pepper, and cayenne pepper, often complemented by hints of bell peppers. You’ll also detect savory notes of paprika and garlic. If you’re seeking a less spicy alternative, Creole seasoning might be a better choice. Creole seasoning tends to be milder, with a greater focus on aromatic herbs like basil, oregano, and thyme. If you opt for Creole seasoning but still desire a touch of heat, you can easily add a teaspoon or more of red cayenne pepper to taste. Beyond turkey, this flavor profile shines in dishes like our Cajun Chicken and Sausage Skillet, Cajun Shrimp Pasta, Cajun Dirty Rice, Smothered Okra, and Cajun New Orleans Shrimp and Grits.
How Big a Turkey Do You Need/How to Plan?
A good rule of thumb for planning is to estimate 1 to 1.5 pounds of whole turkey per guest. This allows for generous servings and typically ensures you’ll have delicious leftovers. For smaller gatherings, a turkey breast can be a fantastic, more manageable option. This recipe provides ingredient proportions based on a 10-14 pound turkey, making it simple to scale up or down the quantities of each ingredient according to the specific weight of your turkey or turkey breast.
Do You Have to Stuff it?
I generally recommend against stuffing the turkey. Stuffing often cooks much slower than the turkey itself, meaning it can remain undercooked by the time the turkey is done, or the turkey becomes overcooked and dry while waiting for the stuffing to reach a safe temperature. If you add stuffing partway through the roasting process, it further complicates even cooking. For optimal results, bake your stuffing (or dressing, as we call it in the South) separately. Consider pairing this turkey with my delicious cornbread dressing recipe mentioned below.
How long does the turkey need to rest?
Allowing the turkey to rest for at least 20-30 minutes after removing it from the oven is a non-negotiable step for a juicy bird. This crucial resting period permits the juices to redistribute throughout the meat, resulting in a more tender and flavorful carve. If you slice the turkey too soon, the juices will run out, leading to dry meat.
How do I reheat turkey so it isn’t dry?
To reheat turkey without drying it out, place slices of turkey in a baking dish with a splash of chicken or turkey broth. Cover the dish tightly with foil and reheat in an oven preheated to 325°F (160°C) until warmed through. The broth creates a steamy environment that keeps the turkey moist.
How do I get crispy turkey skin?
Achieving wonderfully crispy turkey skin involves a few key steps. First, ensure the turkey is thoroughly patted dry before seasoning. Then, coat the skin with olive oil (or an oil spray). Finally, start the roasting process at a higher temperature, such as 425°F (220°C), for the first 30 minutes. This initial blast of heat helps to render the fat and crisp up the skin before you lower the temperature for the remainder of the cooking time.
How long do I cook the turkey? And how do I know when it’s done?
The total cooking time for your turkey will depend on its size. A 12-pound turkey, for example, typically takes approximately 3 to 3.5 hours. The most accurate way to determine doneness and ensure food safety is by using a meat thermometer. A whole turkey is safe to eat when it reaches a minimum internal temperature of 165°F (74°C). Always check the temperature in the thickest part of the thigh, the innermost part of the wing, and the thickest part of the breast. The USDA’s Food Safety Guidelines provide approximate roasting timetables, but remember, these are just guides; your meat thermometer is your most reliable tool:
- 8 -12 pounds: 2½ to 3½ hours
- 12-14 pounds: 3 to 3¾ hours
- 14-18 pounds: 3¾ to 4¼ hours
- 18-20 pounds: 4¼ to 4½ hours
- 20-24 pounds: 4½ to 5 hours
More Delectable Thanksgiving Main Dishes
While Cajun Spiced Roasted Turkey is a showstopper, here are other fantastic main dish ideas for your holiday feast or any special occasion:
- Baked Turkey Wings
- Traeger Smoked Turkey
- Smothered Turkey Wings
- Southern Baked Ham With Pineapple
- Air Fryer Turkey Wings
- Air Fryer Turkey Legs
- Crockpot Turkey Breast Recipe
- Stuffed Turkey Legs
- Slow Cooker Turkey Legs
Thanksgiving Side Dishes That Perfectly Pair with Turkey
No holiday meal is complete without an array of delicious side dishes to complement your flavorful Cajun turkey. Here are some Southern-inspired classics that will elevate your feast:
- Soul Food Southern Mac and Cheese
- Southern Mustard Greens
- Chicken and Cornbread Dressing
- Southern Cornbread Recipe
- Southern Creamed Corn
- Southern Cooked Cabbage
- Southern Black Eyed Peas
Creative Leftover Turkey Recipes
The joy of Thanksgiving extends beyond the main meal, thanks to delicious turkey leftovers! Don’t let your perfectly roasted Cajun turkey go to waste; transform it into exciting new dishes:
- Leftover Turkey Rice Soup
- Leftover Turkey Chili
- Leftover Turkey Nachos
- Turkey and Cheese Sliders
For a comprehensive guide to Southern holiday cooking, explore our full list of Soul Food Thanksgiving Recipes. And don’t forget to pair your magnificent turkey with our rich and savory Turkey Gravy From Drippings recipe. For a visual guide to perfecting this dish, you can watch step-by-step video instructions on how to make this recipe on Youtube.
