For our Thanksgiving’s main star of the feast, I decided to use a dry-rub to season the turkey with. I went through my dried herbs basked and concocted my own cajun seasoning just like when I made the cajun fried chicken and cajun beef fajitas and tacos. Since I was cooking a 12-pound bird, I had to double the ingredients so by the time I was done rubbing the turkey and stuck it in the oven to cook, I was sneezing my brains out. Bygones, everything went well and I ended up with a flavorful and moist turkey in the end.
| Cajun Roast Turkey |
- 12-pound turkey
- 2 tbsp cayenne pepper
- 2 tbsp garlic powder
- 2 tbsp chili powder
- 2 tbsp dried basil
- 2 tbsp dried oregano
- 2 tbsp paprika
- 1 tbsp cumin
- 2 tbsp salt
- 1 tbsp black pepper
- 1 stick of butter
- 2 sheets of foil
- Preheat the oven to 325°
- Make sure to take out the neck and the bag of innards located inside the turkey.
- Combine all the seasonings together in a bowl. Sprinkle and rub some of the seasonings inside the turkey. Stick two fingers underneath the skin-breast sides, season the top too. Do the same on the outside making sure to rub every wrinkle and parts of the turkey. Slice butter in small pieces to dot the turkey with. This will give the turkey skin a nice color and crispy texture.
- Cover the turkey with the sheets of foil. Stick it in the oven to cook for 3 hours. Occasionally baste the turkey with its own juice from the pan.
- After 3 hours, take out the foil, baste one more time, then stick it back into the oven to cook for additional 25 minutes or so. Take it out of the oven after that and let it rest in the counter for 15-20 minutes before slicing into it.
For the gravy: Reserve some of the juices and bits from the turkey pan. Put in a pot to cook in a medium heat, with butter and flour. Whisk together until it forms the rue. Add chicken stock or turkey stock or cream and continue to whisk until it forms a thick yet slightly runny consistency.
looks absolutely delicious!!!!