Cajun-Spiced Turkey
Recipe GLPRc978a933db392d
A show-stopping roasted turkey infused with bold Cajun spices. The bird is dry-brined with salt, pepper, and a aromatic spice blend, then roasted until golden and juicy. Vegetables stuffed inside add moisture and flavor from the inside out. Perfect for a special dinner that feeds a crowd.
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Ingredients
1 whole turkey (12–14 pounds), patted dry
Kosher salt
Freshly ground black pepper
1½ cups Cajun Spice Mix
1 celery stalk, coarsely chopped
1 green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
¼ cup olive or vegetable oil
Directions
Place a rack in a large heavy roasting pan. Pat the turkey dry with paper towels. Lightly season the bird inside and out with kosher salt and black pepper. Generously rub the Cajun Spice Mix all over the exterior and inside the cavity, pressing gently so the spices adhere to the skin. Place the turkey breast side down on the prepared rack. Cover loosely with plastic wrap and refrigerate overnight, uncovered after the plastic releases condensation, for a minimum of 8 hours.
Remove the turkey from the refrigerator and let it rest at room temperature for 1 hour to allow even cooking.
Preheat the oven to 375°F. In a medium bowl, combine the chopped celery, green bell pepper, and onion. Loosely fill both cavities of the turkey with the vegetable mixture, dividing it evenly. Scatter any remaining vegetables on the bottom of the roasting pan around the turkey. Brush the entire turkey generously with olive or vegetable oil.
Place the turkey in the preheated oven. Roast for 1 hour, basting the bird with pan juices every 20 minutes or so. Using paper towels to grip the pan safely, carefully flip the turkey so it is now breast side up. Continue roasting and basting occasionally until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F, approximately 1 to 1½ hours longer. Transfer the turkey to a cutting board or serving platter and let it rest, loosely tented with foil, for at least 20 minutes before carving.
