Size
- 1.0 to 1.5 lbs per person
- 16-18lb turkey about right for 14 people
Thawing
- Thaw in refrigerator ~4 days
- or Cold Water thaw ~8 hours, 30 minutes per lb
Cajun Spice
- 2 Tbsp Garlic Powder
- 2 Tbsp Onion Powder
- 1 Tbsp Paprika
- 1 Tbsp Thyme (dried)
- 1 Tbsp Oregano (dried)
- 1 Tbsp Black Pepper
- 2 tsp Cayenne Pepper (optional)
Brine
- 1 quart water to boil
- Add 1½ cup salt
- Add 1½ cup brown sugar
- Add â…“ spice mix about 3 Tbsp
- Add 1 beer
Directions
- Stir brine ingredients until dissolved
- Add brine mix to 7 quarts cold water
- Add 2 Rosemary sprigs
- Place turkey, should be covered with brine
- Make more brine at ¼ cup salt to 1 qt water
- Put pot in fridge for ~ 12 hours
- Remove from the brine and pat dry with paper towels
- Air dry for about an hour, the dryer the turkey the crispier the skin
Stuffing Mirepoix
- 3 celery stalks, chopped
- 2 bell peppers, chopped
- 2 yellow onions, chopped
Prep
- Stuff turkey with mirepoix, use extra as bed for the turkey
- Add 2 more Rosemary sprigs inside turkey
- Melt 1 stick of butter and add 2 Tbsp spice mix
- Cover the turkey with the spice butter
Cooking
- Preheat over to 450℉
- Turn down to 350℉ and put turkey in
- Cook uncovered for first 90 min
- Baste the Turkey and cover with foil for remainder
- Cook for 13min per lb, internal temp 165°
- For a 16lb turkey, total cooking time 3½ hours
Remove turkey from the oven and let the turkey rest for 30-60min
Thanksgiving Schedule for 18lb turkey
- Take turkey out of freezer by Sunday, or don’t freeze
- Weds night, make brine and put in fridge around 8:00pm
- Thursday morning, take turkey out and dry at 10:00am
- Prep mirepoix & spice butter
- Put turkey in oven at 11:00am
- Baste and Cover at 12:30pm
- Turkey done around 3:00pm, ready to eat at 4:00pm
From: Curtis Stone Cajun Roast Turkey on the Today Show
Thanksgiving 2015
Thanksgiving 2016
Thanksgiving 2017
Thanksgiving 2018