Ingredients Meat + Poultry Turkey Whole Turkey Cajun-Seasoned Turkey 5.0 (2) 2 Reviews Homemade Cajun seasoning and a baking sheet are all you need for a spicy, juicy bird. By Craig Ruff Craig Ruff Craig has both a culinary education and professional training from his time in restaurants. He is an avid reader of food media and a dedicated cook. During his time in culinary school and in restaurants, he has much experience testing and developing recipes. Food & Wine's Editorial Guidelines Published on September 20, 2024 Tested by Catherine Jessee Tested by Catherine Jessee Catherine Jessee is a Test Kitchen Assistant in the Dotdash Meredith Food Studios. She has tested recipes for brands including All Recipes, Eating Well, Food & Wine, Real Simple, People, and Southern Living. Prior to joining the Food Studios, she accumulated 3 years of experience cooking in restaurants. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Active Time: 1 hr Chill Time: 12 hrs Total Time: 17 hrs 15 mins Servings: 10 to 12 Jump to recipe If you’re looking for a flavorful, juicy whole turkey that packs a spicy punch, this is your bird. Smoked paprika, cayenne, garlic, herbs, and a touch of brown sugar create a well-balanced rub that infuses the meat with flavor. The dry brine helps the spices permeate the meat and produces crispy skin, while the compound butter provides additional moisture. And instead of using a roasting pan, this method uses a baking steel or baking stone placed beneath a baking sheet to ensure even cooking. To pull it all together, this turkey features a gravy built from a fortified stock with the “holy trinity” of Cajun cuisine: a mirepoix of onion, celery, and green bell peppers. Serve alongside mashed potatoes to soak it all up all the delicious gravy. Frequently Asked Questions What is cajun turkey made of? Unlike gumbo or jambalaya, there is no classic dish from Cajun cuisine called “Cajun turkey.” But bringing the flavors of Cajun seasoning — cayenne, garlic powder, and the holy trinity of onion, celery, and green bell pepper — to whole roasted turkey is a delicious take on two classics of American cooking. In this case, the turkey is dry brined in a Cajun seasoning, rubbed with a compound butter, and stuffed with aromatics. The gravy is then made with the same seasoning, pan drippings, and a fortified stock. Is Cajun turkey spicy? This recipe’s dry rub will make the turkey skin both crispy and a little spicy. After all, there’s a considerable amount of cayenne pepper in the mix! However, the meat itself is flavorful and not too spicy. While the gravy has a bit of spice too, it can be easily adjustable to your desired level of heat. What’s the difference between roasting on a baking sheet versus a roasting pan? Roasting on a baking sheet rather than a roasting pan creates breasts that are equally as juicy as the thighs. This is because roasting pans block circulation of heat to the thighs, which can lead to an overcooked breast. A baking sheet doesn’t have high sides and so allows for more circulation. Note from the Food & Wine Test Kitchen The spice mixture makes just north of 1/2 cup of seasoning, but if you’d like to use a premade Cajun mix, Test Kitchen Assistant Craig Ruff says, “I would call for 1/2 cup plus one tablespoon of salt, along with the three tablespoons of salt for brining. The premade seasonings do have a considerable amount or salt but not enough to brine a 12 to 14-pound turkey.” Make ahead The infused turkey stock and Cajun seasoning can both be made up to three days in advance. Store the stock in the refrigerator and the seasoning in an airtight container at room temperature. Cook Mode (Keep screen awake) Ingredients Seasoning 2 1/2 tablespoons smoked paprika 2 tablespoons kosher salt 1 to 1 1/2 tablespoons cayenne pepper 2 teaspoons granulated garlic 1 teaspoon granulated onion 1 teaspoon black pepper 1 teaspoon light brown sugar 1 teaspoon dried oregano 1 teaspoon dried thyme Roast Turkey 1 (12- to 14-pound) whole turkey, thawed if frozen and neck reserved and chopped into 2-inch pieces 2 tablespoons kosher salt 1/2 cup (4 ounces) unsalted butter, softened 1 tablespoon fresh thyme leaves, plus 16 (3-inch) sprigs, divided, plus more leaves for garnish 1 tablespoon chopped fresh oregano 1 garlic head, halved crosswise 1 lemon, halved crosswise 1 large yellow onion, peeled and quartered, divided 4 dried bay leaves, divided 1 tablespoon canola oil 1/2 cup chopped green bell pepper 1/2 cup chopped celery 4 cups chicken stock 3 tablespoons all-purpose flour Directions Prepare the Seasoning Stir together smoked paprika, salt, cayenne pepper, granulated garlic, granulated onion, black pepper, brown sugar, oregano, and thyme in a small bowl until combined. Reserve 1 tablespoon plus 1/2 teaspoon Seasoning; set aside. Prepare the Roast Turkey Place turkey on a wire rack placed in a large rimmed baking sheet. Run your fingers under breast and leg skin to loosen. Sprinkle turkey evenly with Seasoning mixture and salt, making sure to evenly coat skin, breast, leg meat, and cavity thoroughly. Refrigerate turkey, uncovered, for at least 12 hours or up to 24 hours. Preheat oven to 500°F with a rack in lowest position. Remove turkey from refrigerator, and let stand at room temperature for 1 hour. Meanwhile, heat a baking steel or baking stone in preheated oven for about 45 minutes. Line a large rimmed baking sheet with 2 layers of aluminum foil. Stir together butter, 1 tablespoon of the reserved Seasoning mixture, thyme leaves, and oregano in a small bowl until combined. Spread butter mixture evenly under skin of turkey breast and legs. Place turkey on a V-rack, and transfer to prepared baking sheet. Stuff turkey cavity with garlic, lemon, 12 of the thyme sprigs, 2 of the onion quarters, and 2 of the bay leaves. Transfer baking sheet directly onto preheated baking steel or stone, and immediately reduce oven temperature to 300°F; roast at 300°F until an instant-read thermometer inserted into breast registers 155°F and legs register 165°F, 2 hours, 45 minutes to 3 hours, 30 minutes. Remove from oven; transfer turkey to a cutting board, and let stand, uncovered, at room temperature for 30 minutes. Discard solids in cavity. Pour any drippings through a fine mesh strainer into a small heatproof bowl, and set aside; discard solids. While turkey roasts, heat oil in a large saucepan over medium. Add turkey neck, and cook, stirring occasionally, until browned, 3 to 4 minutes. Meanwhile, coarsely chop remaining 2 onion quarters. Add chopped onion, bell pepper, celery, and remaining 2 bay leaves and 4 thyme sprigs; cook, stirring occasionally, until onion is translucent, 4 to 5 minutes. Add stock; bring to a boil over medium-high, scraping any browned bits from bottom of pan. Reduce heat to medium, and simmer until reduced by about half, 45 minutes to 1 hour. Pour stock through a fine mesh strainer into a medium-size heatproof bowl, and set aside; discard solids. Using a spoon, skim 3 tablespoons of fat from reserved drippings, discard remaining drippings; heat reserved fat in a large saucepan over medium. Add flour, and cook, stirring constantly, until a thick paste forms and is slightly toasted, about 3 minutes. Stir in reserved stock (about 2 cups); bring to a boil over medium-high, and cook, stirring constantly, until thickened to desired consistency or gravy coats back of a spoon, 2 to 3 minutes. Stir in up to 1/2 teaspoon reserved Seasoning to taste. Remove from heat, and set aside. Carve turkey; garnish with additional thyme leaves, and serve immediately with reserved gravy. Rate It Print