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Bon Appétit

Cajun-Spiced Turkey

By John Currence

4.8

(6)

Top view of a Thanksgiving dinner including a whole roasted turkey biscuits and other autumnal side dishes on a wooden...
Cajun-Spiced TurkeyAnders Overgaard

Plan at least one day ahead to let the turkey—seasoned with the homemade Cajun Spice Mix—cure overnight.

Recipe information

  • Yield

    Makes 10 to 12 servings

Ingredients

1 12-14-pound turkey, patted dry
Kosher salt and freshly ground black pepper
1 1/2 cup Cajun Spice Mix
1 celery stalk, coarsely chopped
1 green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
1/4 cup (or more) olive or vegetable oil

Preparation

  1. Step 1

    Set a rack inside a large heavy roasting pan. Season turkey lightly inside and out with salt and pepper, then with spice mix, massaging it into the skin. Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.

    Step 2

    Remove turkey from refrigerator; let stand at room temperature for 1 hour.

    Step 3

    Preheat oven to 375°F. Mix celery, pepper, and onion in a medium bowl. Fill turkey cavities with vegetable mixture, scattering any remaining vegetables over bottom of roasting pan. Brush turkey with oil.

    Step 4

    Roast turkey, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 1-1 1/2 hours longer. Transfer to a platter. Let rest for at least 20 minutes before carving.

TagsCajun & CreoleSouthernAmericanTurkeyPoultryMainDinnerDairy FreeGluten FreeNut FreeEasyRoastThanksgivingBon Appétit
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