A gray wooden background, with a. big turkey. sitting on a round platter. Surround the turkey on the platter are fresh slices of fruit.

The Juiciest Young Turkey Ever

“Variety is the spice of life, that gives it all its flavor”….So spice it up with some Cajun seasonings

After butter-brushing a young turkey, sprinkle brown sugar, cajun spice, thyme, and oregano on top, to not only add more flavor but also transform the meal into a southern-style adaptation.

Choosing a young turkey means you get tender, juicy meat with a shorter cooking time. It’s a practical choice for a flavorful and efficient cooking experience, delivering a succulent outcome without compromising on convenience.

  • 2 tablespoons light brown sugar
  • 1 tablespoon Cajun seasoning
  • 2 teaspoons ground oregano
  • 2 teaspoons dried thyme leaves
  • 2 teaspoons garlic powder
  • 1 (8 to 12-pound) turkey
  • 3 tablespoons butter, softened
  1. Combine brown sugar, Cajun seasoning, oregano, thyme, and garlic powder in a small bowl
  2. Rub turkey with butter and sprinkle with brown sugar mixture.
  3. Place turkey in a v-rack, upside down, over a roasting pan. Cooking your turkey upside down makes for a juicy, tender turkey.
  4. Heat oven to 325°F.
  5. Remove neck and giblets. These may be used to prepare gravy or stuffing. The plastic leg clamp may be left on during cooking
  6. Place turkey on a rack in a shallow pan, breast side up, and loosely cover with foil. Roast at 325°F. for 3 to 4 hours.
  7. Remove foil after 1 hour of cooking. Continue to roast at 325°F. until the meat thermometer inserted into the thickest part of the thigh registers 180°F. Juices should run clear. Always confirm doneness with a meat thermometer.
  8. Let the turkey stand for 20 minutes before carving. For optimal safety cook stuffing and turkey separately. If desired, add fully cooked stuffing to the cooked turkey just prior to serving.