Serves 12
120 min
Cajun-Spiced Roasted Turkey
Recipe GLPR74f0f12ef75e6f
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.
