Brine the turkey for 6-8 hours in water, 4 tbsp of Cajun seasoning, and 4 tbsp of salt. Make sure that the brine fully covers the turkey.
Preheat the oven to 400 °F. Take the innards out of the turkey.
Take out the turkey and pat it dry with paper towels. Place half of the orange and lemon onto a roasting pan. Place the turkey breast-side up in the roasting pan.
Pour olive oil over the turkey and rub it in. Rub the ghee into the turkey. Make sure to rub the insides too. Sprinkle (heavily) the cajun seasoning over the turkey and rub it in.
Place the garlic, onion, half of the thyme, half of the orange and half of the lemon into the turkey.
Make sure the legs are still looped together. Tuck the wings under the bird.
Cover the turkey with foil and roast it for 20 minutes. Try to let as little steam as possible escape the pan.
Pour the broth into the pan. Add the other half of the thyme to the pan. Roast the bird for 40 minutes.
Reduce the oven temperature to 350 degrees. Take off the foil cook for 2 more hours, basting occasionally with pan juices about every 30 minutes.
After the bird is done, put it on a platter and cover it with foil for about 20-30 minutes. Bonus tip: If your turkey starts to look dry when it's being served, pour some olive oil on it to give it a little life. I had to do this when I hosted my Friendsgiving and it livened it right up!