Cajun-Spiced Turkey

By Dixie8686

Recipes & Menus | recipes

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

10–12 Servings

Recipe by John Currence

Photograph by Anders Overgaard

November 2011

Ingredients

• 1 12–14 pound turkey, patted dry
• Kosher salt and freshly ground black pepper
• 1/2 cup Cajun Spice Mix (click for recipe)
• 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

Details

Servings 10
Adapted from bonappetit.com

Preparation

Step 1

Preparation

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.

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

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

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

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