Cajun Roasted Turkey



  • Prep Time


  • Cook Time


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  • Servings


Don’t get us wrong, we love traditional Thanksgiving preparations. But that doesn’t mean you can’t give in to a little culinary promiscuity with this recipe.


Cajun Spice Rub

  • 2 Teaspoon coarse salt
  • 1 Teaspoon fresh cracked black pepper
  • 1 Teaspoon garlic powder
  • 1 Teaspoon cumin
  • 1 Teaspoon dried parsley
  • 1/2 Teaspoon dried dill
  • 1/2 Teaspoon smoked paprika
  • 1/2 Teaspoon cayenne pepper
  • 1/2 Teaspoon chipotle chili powder

Turkey Cavity Filling

  • 1 crisp apple
  • 1 jalapeno pepper
  • 1 green onion
  • 3 cloves garlic
  • 1/2 Teaspoon Cajun Spice Rub
  • 1/4 Teaspoon dried parsley
  • 1/4 Teaspoon dried dill
  • 1/4 Teaspoon dried thyme

Turkey Base

  • 1 Medium carrot
  • 1 rib celery
  • 1/2 Medium onion


  • 2 Tablespoon melted butter
  • 1 Teaspoon olive or canola oil


Prepare the turkey

  • Remove the turkey from packaging. Located and set aside neck and giblets package from inside the turkey cavity. Rinse turkey with cold water and completely pat dry with paper towels. Set aside. Roughly chop carrot, onion and celery for turkey base. Arrange vegetables in the bottom of roasting pan. Place turkey on top of vegetables, breast side up.

Prepare the cavity filling

  • Cut apple into large pieces, seed and cut jalapeno into strips, dice green onion and halve garlic cloves. Add one teaspoon oil to saute pan over medium heat and add all ingredients. Toss to coat and saute just until fragrant and tender, about 5 minutes. With tongs, remove ingredients from pan and insert most of the mixture into body cavity and a small amount into neck cavity. Tuck wings under turkey to secure neck flap. Tie legs together with butcher string.

Season the turkey

  • Combine all ingredients for Cajun Spice Rub in a clean, dry bowl and set aside. Melt butter and brush all exposed area of the turkey. Generously coat turkey with spice rub mixture.

Roast the turkey

  • Place seasoned, filled turkey into a preheated 325(F) oven for 2.5 hours or about 15 minutes per pound. Turkey is done when thermometer inserted into the meatiest part of the thigh reads 170. Take care not to touch the bone with thermometer, as this temperature will read higher than the meat itself. Allow bird to rest 10 minutes or more before carving. A spicy gravy can be made with roasting pan juices.