Cajun-Spiced Roasted Turkey

Name: Cajun-Spiced Roasted Turkey
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 12
Cuisine: Cajun
Ingredients: 8 tablespoons unsalted butter, room temperature; 1 teaspoon smoked paprika; 1 teaspoon onion powder; 1 teaspoon ground black pepper; ½ teaspoon cayenne pepper; 2 teaspoons kosher salt; 2 sprigs fresh cilantro, de-stemmed and roughly chopped; 2 sprigs fresh flat-leaf parsley, roughly chopped; 3 large carrots, halved crosswise and cut into 2-inch pieces; 2 large red onions, cut into ¼-inch-thick wedges; 2 green bell peppers, de-seeded and quartered; 2 celery stalks, halved lengthwise and cut into 2-inch pieces; 6 garlic cloves, peeled and smashed; 2 sprigs fresh rosemary sprigs; 1 sprig fresh thyme sprig; 2 sprigs fresh sage sprigs; 1 bay leaf; 4 teaspoons kosher salt; freshly cracked black pepper to taste; 9 pounds whole turkey, fresh or fully thawed if frozen; 2 cups chicken stock

Recipe GLPR74f0f12ef75e6f

Cajun

Main Course

120 min

537 cal

Servings: 12

Oven

SNAP eligible

A flavorful whole roasted turkey infused with a spiced compound butter rubbed under and over the skin, roasted alongside aromatic vegetables and fresh herbs until golden and juicy. The Cajun seasoning brings warm spice and depth to this impressive centerpiece dish.

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Ingredients

8 tablespoons unsalted butter, room temperature

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon ground black pepper

½ teaspoon cayenne pepper

2 teaspoons kosher salt

2 sprigs fresh cilantro, de-stemmed and roughly chopped

2 sprigs fresh flat-leaf parsley, roughly chopped

3 large carrots, halved crosswise and cut into 2-inch pieces

2 large red onions, cut into ¼-inch-thick wedges

2 green bell peppers, de-seeded and quartered

2 celery stalks, halved lengthwise and cut into 2-inch pieces

6 garlic cloves, peeled and smashed

2 sprigs fresh rosemary sprigs

1 sprig fresh thyme sprig

2 sprigs fresh sage sprigs

1 bay leaf

4 teaspoons kosher salt

freshly cracked black pepper to taste

9 pounds whole turkey, fresh or fully thawed if frozen

2 cups chicken stock

Directions

Prepare the Cajun compound butter: In a small bowl, combine the room-temperature unsalted butter with the smoked paprika, onion powder, 1 teaspoon of ground black pepper, cayenne pepper, and 2 teaspoons of kosher salt. Mix thoroughly until the spices are evenly distributed throughout the butter. Fold in the chopped cilantro and parsley until well combined.
Prepare the roasting pan: Arrange the carrot pieces, red onion wedges, green bell pepper quarters, celery pieces, smashed garlic cloves, rosemary sprigs, thyme sprig, sage sprigs, and bay leaf in a large roasting pan. Pour the chicken stock over the vegetables.
Prepare the turkey: Pat the whole turkey dry with paper towels, inside and out. Season the inside cavity generously with 4 teaspoons of kosher salt and freshly cracked black pepper. Rub approximately half of the Cajun compound butter under the turkey skin, working it as far as possible over the breast and thighs.
Apply the remaining butter: Rub the remaining compound butter all over the outside of the turkey skin, ensuring it is evenly coated. Season the exterior with additional kosher salt and freshly cracked black pepper to taste.
Roast the turkey: Place the seasoned turkey on top of the prepared vegetable bed in the roasting pan. Roast in a preheated 425°F (220°C) oven for approximately 100 minutes, or until a meat thermometer inserted into the innermost part of the thigh registers 165°F (74°C), ensuring the turkey is fully cooked through.
Rest and serve: Transfer the roasted turkey to a carving board and allow it to rest for 10 minutes before carving. Serve the turkey with the roasted vegetables and pan drippings.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is stock at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger—no special trips needed. Cost per serving lands around $3 to $4 depending on turkey price, which is reasonable for a holiday centerpiece that yields 12 servings. The stated 120 minutes is honest for roasting time only; add 15–20 minutes for prep (seasoning the bird, chopping aromatics) and 15–20 minutes for resting, so expect 155–160 minutes start to finish. This is a classic hands-off roast once in the oven, forgiving for a family meal, but leftovers reheat best sliced and warmed gently—whole-bird carryover is mushy—so plan to use it the same night or slice it cold for sandwiches.