How To Make Cajun Roasted Turkey
Have a delicious and filling cajun roasted turkey for Thanksgiving made with cayenne pepper, paprika, and other cajun spices roasted until golden brown.
Serves:
Ingredients
- 1cupunsalted butte,softened
- 1tspkosher salt
- 1tspgarlic powder
- 1tsppaprika
- ½tspground black pepper
- 1tsponion powder
- ½tspcayenne pepper
- ½tspdried oregano
- ½tspdried thyme
- 1turkey,16 to 18 pounds, patted dry
- 8cupschicken stock
Instructions
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Preheat the oven to 325 degrees F, remove the innards from the turkey and pat dry with paper towels.
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Add the seasonings to a small food processor and pulse until it’s fine dust then mix with butter to make a paste.
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With the back of a large spoon, pull the skin away from the turkey gently being careful not to tear it, and slowly add chunks of the butter under the skin then pat it down a bit flatter.
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Add 2 cups of the chicken stock to the bottom of the pan. Cover the pan with foil. Set a timer to go off every 30 minutes.
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After 30 minutes, baste the turkey with the stock from the bottom of the pan.
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After 2 hours, remove the foil and keep basting every half hour for an additional 2 hours. Rest for 20 minutes and serve.
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Test that the thickest part of the thigh is cooked to 165 degrees F for food safety reasons.
Nutrition
- Calories:Â 315.10kcal
- Fat:Â 12.23g
- Saturated Fat:Â 3.17g
- Trans Fat:Â 0.12g
- Monounsaturated Fat:Â 4.10g
- Polyunsaturated Fat:Â 3.11g
- Carbohydrates:Â 3.26g
- Fiber:Â 0.10g
- Sugar:Â 1.38g
- Protein:Â 45.29g
- Cholesterol:Â 146.36mg
- Sodium:Â 409.41mg
- Calcium:Â 25.99mg
- Potassium:Â 535.11mg
- Iron:Â 1.95mg
- Vitamin A: 37.86µg
- Vitamin C:Â 0.22mg
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