A simple way to cook roasted turkey is to use whatever dried spices you’ve got on hand which basically creates the cajun seasoning. I listed the ingredients on the recipe card. OR, get a bottle of powdered cajun seasoning. That should work just fine. Don’t forget the butter though because that holds everything together.
Cajun Roasted Turkey
- 15-20 pounds whole turkey
- 2 tbsp cayenne pepper
- 2 tbsp chili powder
- 2 tbsp garlic powder
- 2 tbsp dried oregano
- 2 tbsp paprika
- 1 tbsp cumin
- 2 tsp salt
- 2 tsp black pepper
- 2 sticks butter
- 2 sheets foil
- Preheat the own to 325°. Clean your turkey. Make sure to take out the neck and the bag of innards located inside the turkey. Pat it dry.
- 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.
- Bake according to pounds. The rule is 13 minutes per pound. After 3 hours, take out the foil but cover the legs and wings with foil to avoid over-browning those parts. Baste one more time then stick it back into the oven to continue cooking. A thermometer should register at 160° when you check for doneness. Let it rest in the counter for 15-20 minutes before slicing into it.
Yes, I enjoyed that crispy skin.
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.