Combine the two sticks of softened butter with the Cajun seasoning, parsley and minced garlic in a large bowl.

Use a hand mixer or a stand mixer to whip the butter with the ingredients until incorporated.

Transfer to a food storage container and store in the refrigerator for up to 2 weeks.

Let come to room temperature before rubbing onto the turkey.

Preheat the oven to 325°F. Get out a large roasting pan with a roasting rack.

Remove the raw, thawed turkey from its packaging. Thoroughly pat dry with a paper towel. Place in the prepared roasting pan with the breast side up.

Smear the Cajun Herb Butter onto every surface of the turkey. Spread the butter beneath the skin and in the turkey’s cavities, too. When done with this, wash your hands vigorously beneath hot water.

Add additional Cajun seasoning to the exterior of the turkey, if desired. This is going to be dependent on your tastebuds, but I suggest starting with 1 teaspoon and seeing how that looks then adding extra if it feels necessary.

If you want to stuff the turkey, do that now. Alternatively, you can quarter an onion and an apple and place those into the bird's cavities. You can also roast it without either of these.

Cover the turkey loosely with aluminum foil.

Transfer the turkey into the preheated oven.

Bake covered for the first hour and a half, then remove the foil for the last hour to hour and a half.

When you believe your turkey has cooked through, use a digital kitchen thermometer and check the turkey’s temperature. You want the turkey breast to reach 165°F before you remove it from the oven. (The dark meat should reach 175°F for optimal flavor.)

When the turkey reaches the desired temperature, remove from the oven, and immediately cover loosely with aluminum foil.

Transfer the turkey from the roasting pan to a cutting board, and let it rest for 15-20 minutes so the juices can settle into the meat.

Transfer the sliced turkey to a serving platter, and enjoy!