Add a zing to your Thanksgiving holiday with this Cajun Roasted Turkey recipe!
If you’re looking for a fun and delicious departure from classic Thanksgiving dishes, we’ve got a recipe that will take the starring dish to new heights! Some like it hot, and some like it hotter- but whatever level of hotness you prefer, this Blackened Cajun Seasoning will bring fiery flavors to your Thanksgiving Turkey.
Cajun Roasted Turkey
Rub and dry brine
2 1/2 Tablespoons paprika
3 Tablespoons cumin
3 Tablespoons coarse salt
3 Tablespoons garlic powder
3 Tablespoons onion powder
3 Tablespoons dried oregano
3 Tablespoons dried thyme
1 1/2 teaspoons cayenne pepper (adjust according to your preference of spiciness)
1 1/2 teaspoons fresh ground pepper
3/4 cup of olive oil (for brushing)
8 – 12 lb Turkey (or turkey breast)
1/4 cup butter
1/4 cup olive oil
32 ounce chicken or turkey stock (for basting)
Rinse turkey inside and out (do not pat dry).
If using a whole turkey, pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Rub entire turkey with olive oil inside and out, and then generously sprinkle entire turkey with blackened seasoning.
Using plastic wrap, wrap turkey tightly or place entire turkey into roasted bag, close bag. Place on baking sheet; refrigerate 18 to 24 hours. Save and reserve blackened rub.
Set rack at lowest position in oven and preheat to 325°F.
Unwrap Turkey and place on roasting pan. Melt butter in sauté pan add 2 tablespoons blackened seasoning, and 1/4 olive oil.
Brush mixture under skin of the breast and between main and neck cavities of whole turkey.
Pour 1-2 cups of stock at bottom of pan.
Roast turkey for 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly. Roast turkey breast 20 minutes per pound.
Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes before Carving. Save pan drippings for gravy.
Serves 10 -12 people
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