Cajun Spiced Turkey
Makes 10 to 12 servings
  • 1 (12- to 14-pound) whole turkey, giblets and neck discarded
  • ½ cup unsalted butter, room temperature
  • 8 tablespoons Cajun Spice Mix (recipe follows), divided
  • 2 cups chopped yellow onion (about 1 large onion)
  • 1½ cups chopped celery (about 3 stalks celery)
  • 1 cup chopped green bell pepper (about 1 medium bell pepper)
  • ¼ cup olive oil
  1. Line a large roasting pan with foil. Place a V-shaped roasting rack over foil, and spray with cooking spray. Place turkey, breast side up, on prepared rack, and pat dry with paper towels.
  2. In a medium bowl, stir together butter and 2 tablespoons Cajun Spice Mix. Gently loosen skin from turkey, keeping skin intact. Rub butter evenly mixture under skin on each breast. Pat turkey dry, and sprinkle all over with remaining 6 tablespoons Cajun Spice Mix, rubbing it into the skin. Tie legs with butcher’s twine. Refrigerate, uncovered, for at least 12 hours or up to 24 hours.
  3. Let turkey stand at room temperature for 1 hour.
  4. Position oven rack to lowest level. Preheat oven to 375°.
  5. In a medium bowl, combine onion, celery, and bell pepper. Fill turkey cavity with vegetable mixture, scattering any remaining vegetables across bottom of roasting pan. Brush turkey with oil.
  6. Bake for 1 hour. Rotate pan, and bake until an instant-read thermometer inserted into thickest portion of thigh registers 165°, 1 to 1½ hours more, covering with foil to prevent excess browning, if necessary. Transfer turkey to platter, and let stand for at least 20 minutes before carving.
Recipe by Louisiana Cookin at