Roasted Cajun Turkey 🦃

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 ⅓ 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