Wash and pat dry the turkey.

Take out any of the giblets (neck, gizzards, and liver) from inside the turkey, if any.

Fill the turkey injector with the marinade. Stick the injector needle in various parts of the turkey and inject all the marinade. Make sure the thighs and breast get plenty of marinade. You might have to do this more than once until all the marinade is used up.

Coat the outside of the turkey with the Cajun butter mixture. Be sure to get under the skin as well to season the meat directly. Get some of the marinade into the cavity as well.

Refrigerate uncovered for 12 hours.

Remove the turkey an hour before roasting and let it come to room temperature.

Preheat your oven to 400F.

Place the turkey on a roasting pan.

Divide the veggies into two.

Loosely stuff one-half of the veggies inside the turkey. Do not overstuff it.

Add the other half of the veggies to the roasting pan and pour in the chicken broth.

Place the giblets in the roasting pan.

Tuck the turkey wings behind the turkey so it doesn't burn.

Place the turkey in the lower rack of the oven and set the cooking time to 2 hrs 30 mins.

Roast the turkey for 30 minutes at 400F, then reduce the heat to 350F.

Continue roasting till the turkey reaches an internal temperature of 165F.

If the top browns and the insides are not yet cooked, cover the turkey with aluminum foil.

When the turkey is done, take it out and rest for at least 20 minutes before carving.