Cajun-Spiced Turkey
Yields:
12
Prep Time:
45 mins
Total Time:
4 hrs
Jump to recipeThis golden New Orleans-style turkey shows how far we've come in 110 years.
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Ingredients
For the Cajun-Spiced Turkey
- 2 Tbsp. smoked paprika
- 1 Tbsp. celery salt
- 1 Tbsp. garlic powder
- 1 Tbsp. black pepper
- 2 tsp. onion powder
- 2 tsp. dried thyme
- 1/2 cup (1 stick) butter, melted
- 1 medium turkey (about 12 to 14 lb.), giblets and neck removed from cavity
- 1 medium green pepper, seeded and chopped
- 1 medium onion, chopped
- 6 cloves garlic, smashed
- 1 stalk celery, thinly sliced
- Apple Cider Gravy and/or No-Cook Remoulade
Directions
- Step 1Preheat oven to 350 degrees F. Arrange oven rack on lowest position. In medium bowl, combine paprika, celery salt, garlic powder, black pepper, onion powder and thyme. Set aside 2 teaspoon spice mixture for remoulade. To mixture in medium bowl, add butter and 1 tablespoon salt; stir to combine.
- Step 2Pat turkey dry; arrange breast side up on rack in roasting pan. Tuck wings behind turkey. Gently separate skin from breast and around sides of turkey. Brush spiced-butter mixture inside turkey, underneath skin and all over outside. Stuff cavity with green pepper, onion, garlic and celery; tie legs together with twine. Sprinkle all over with 1 teaspoon salt. Pour 2 cups water into bottom of pan. Roast 2 hours. Loosely tent turkey with foil. Roast 30 to 45 minutes longer or until thermometer inserted into thigh reads 165 degrees F. Remove foil; let stand 20 minutes before carving.
- Step 3Serve with Apple Cider Gravy and No-Cook Remoulade.
About 500 cals, 70 g protein, 2 g carbs, 22 g fat (9 g sat), 1 g fiber, 1,165 mg sodium.
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