Make sure your turkey is fully thawed.

Preheat your oven to 325°F.

Remove the neck and giblets from inside the turkey cavity. Pat the turkey completely dry with paper towels.

Place half of the onions, lemons, apples, celery, carrots, rosemary, and thyme in the bottom of your roasting pan.

Set the turkey on top of the aromatics.

Inject the turkey generously with Creole butter, making sure to get the thighs, breasts, legs, and wings.

Melt the salted butter, then stir in the Cajun seasoning, garlic powder, onion powder, and paprika. Pour the seasoned butter mixture all over the turkey.

Stuff the turkey cavity with the remaining aromatics.

Place the turkey in the oven and cook based on the size of your bird (see chart below).

Every hour, pull the turkey out and inject it again with more Creole butter to keep it juicy and flavorful.

Continue roasting until the internal temperature reaches 165°F in the thickest part of the breast.

Let it rest for 20–30 minutes before carving.