By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
532 cal · 1410 min
Cajun-Spiced Turkey
Recipe GLPR81d8194b531dcc
A bold, aromatic roasted turkey infused with authentic Cajun spices. The bird is seasoned generously inside and out, stuffed with a fragrant vegetable mixture, and slow-roasted until golden and juicy. Perfect for a festive feast that brings bold Louisiana flavors to the table.
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Ingredients
1 whole turkey (12–14 pounds), patted dry
Kosher salt
Freshly ground black pepper
½ cup 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
Pat the turkey dry with paper towels. Place a rack in a large heavy roasting pan. Lightly season the turkey inside and out with kosher salt and black pepper. Rub the Cajun spice mix thoroughly over the skin and inside the cavity. Position the turkey breast-side down on the prepared rack. Cover loosely and refrigerate overnight.
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, toss together the chopped celery, green bell pepper, and onion. Stuff the turkey cavity with this vegetable mixture, and scatter any remaining vegetables across the bottom of the roasting pan. Brush the turkey generously with oil.
Roast the turkey for 1 hour, basting every 20 minutes with the pan drippings. Using paper towels for grip, carefully flip the turkey breast-side up. Continue roasting and basting occasionally until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F, approximately 1 to 1½ hours longer. Transfer the turkey to a serving platter and let rest for at least 20 minutes before carving.
Comments
This is a solid holiday-scale dish that hits the mark on availability and cost—turkey, peppers, onions, and celery are stocked year-round at every Charlotte chain, and the cajun spice mix is a staple at Kroger, Food Lion, and Harris Teeter. The stated time of 1410 minutes (23.5 hours) is honest for a whole turkey roast with resting, though a reader should know this is a same-day or overnight commitment, not a weeknight meal. At roughly $2–$2.50 per serving for a 12-person yield, the cost is reasonable for feeding a crowd, and the dish reheats adequately if wrapped tightly. The main limitation is scale and occasion—this is a special-event recipe, not a household staple, and the prep demands (seasoning rub, timing management) mean it requires planning and attention rather than being adaptable to last-minute dinner needs.
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