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Bearded Foodie

Cajun Roasted Turkey

A cajun spin on traditional roasted turkey.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 8 hours
Total Time 11 hours 30 minutes
Servings: 12 people
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Method

Ingredients
  

  • 15 lb Turkey brined
  • 1 large Sweet onion peeled and quartered
  • 1 large Apple quartered
  • 2 cups Water
Brine
  • 3 gallons Cold Water
  • 8 cups Bourbon
  • 2 cups Maple Syrup
  • 2 cups Kosher Salt
  • 1/2 cup Brown Sugar
  • 1 cup Peppercorns toasted
  • 1 cup Coriander Seeds toasted
  • 4 whole Bay Leaves toasted
  • 4 whole Cinnamon Sticks toasted
Cajun Butter
  • 5 tbsp Brown Sugar packed
  • 2 1/2 tbsp Smoked Paprika
  • 2 1/2 tsp Chipotle Chili Powder
  • 2 1/2 tsp Garlic Powder
  • 2 1/2 tsp Sea Salt additional to taste inside turkey
  • 2 1/2 tsp Black Pepper additional to taste inside turkey
  • 1 1/2 tsp Onion Powder
  • 1 tsp Cumin
  • 9 tbsp Unsalted Butter softened

Method
 

Brine
  1. Combine all ingredients together in a 5 gallon bucket. Stir/whisk well to ensure that all o the salt and sugar has dissolved.
  2. Prepare your protein as needed (i.e. remove neck, rinse, drain liquid, etc.). Place protein in the brine, cover, and refrigerate for 8-12 hours.
  3. After 8-12 hours, remove the protein from the brine, pat dry, and proceed with your preferred recipes and methods for cooking your protein.
Roasting
  1. Preheat oven to 450 degrees.
  2. Remove turkey from brine and drain. Place on a cutting board and pat dry with paper towels.
  3. Gently separate the skin from the flash using your hands, starting from the large cavity end of the turkey.
  4. Combine spices with softened butter until thoroughly mixed. Massage butter/spice mixture under the skin being sure to spread it evenly.
  5. Move the turkey to a roasting pan, placing it on the rack to lift it off the bottom. Season the interior of the turkey with salt and pepper to taste. Quarter a sweet onion and apple and insert them into the cavity.
  6. Pour 2 cups of water into the bottom of the roasting pan. Tent the turkey with aluminum foil.
  7. Flash roast at 450 degrees for 3 hours or until an instant read thermometer places in the thigh reads 175 degrees.
  8. Remove from the oven, tilt the large cavity down and drain excess rendered fat and juices into the pan. Transfer turkey to a cutting board or platter.
  9. Loosely cover with foil and rest the turkey for 30 minutes.
  10. Carve and serve!