Roasted Cajun Turkey πŸ¦ƒ

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 1Β½ cup salt
  • Add 1Β½ cup brown sugar
  • Add β…“ 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 atΒ  ΒΌ 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 165Β°
  • For a 16lb turkey, total cooking time 3Β½ 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

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