Roasted Cajun Turkey
Thanksgiving is one week away and that means that time is almost up on what you will be serving for dinner. We would like to but a little spicy twist on the holiday this year with a Cajun Turkey and Gravy, an old time tradition with a little kick!
What you will need:
- Whole Fresh Turkey
- 1/2 cup of butter
- 5 tbsp Spice Beast BLACKOUT
- 1 tbsp Spice Beast Cajun Voodoo Dust
- 1 Large Onion
- 4 Celery Stalks
- 4 cups Chicken Broth
- 1/4 cup all purpose flour
- 1/2 cup heavy cream
How to make it:
- Preheat oven to 325 degrees
- Remove the giblets from the turkey cavity and pat the turkey dry with paper towels. Rub the softened butter all over the turkey, including under the skin. Sprinkle the BLACKOUT seasoning evenly over the turkey and rub it into the skin.
- Cut the onion and celery into large chunks. Stuff the turkey cavity with the onion and celery chunks.
- Place the seasoned turkey on a rack in a roasting pan. Roast the turkey in the preheated oven for approx 15 minutes per pound, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
- Remove the turkey from the roasting pan and let it rest. Pour the pan drippings into a saucepan. Whisk in the flour and cook over medium heat for 1-2 minutes. Gradually whisk in the chicken stock and heavy cream. Simmer the gravy, stirring occasionally, until thickened, about 5 minutes. Season with Cajun Voodoo seasoning to taste.
- Carve the roasted turkey and serve hot with the Cajun gravy on the side.