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 ...