Cajun Roasted Turkey or Chicken

5.0(5)

The deli at our local market sells the most wonderful Cajun turkey meat. It has just enough spice for me. I have a high sensitivity to spicy/acidic food. It blisters my mouth, so I have to be careful. This recipe is the closest I've found to duplicate the recipe. You could always pare down the size of the bird you're cooking.

by Redneck Epicurean·published 2005-11-28

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Poultry

Servings

6 serving(s)

Total time

2h 20m

prep 20 min

Calories / serving

772 kcal

Ingredients (7)

serves

2 tablespoons cajun seasoningcajun-seasoning
2 tablespoons brown sugarbrown-sugar
2 tablespoons canola oilcanola-oil
1/2 teaspoon dried oreganooregano
1/2 teaspoon saltsalt
1 garlic clove, mincedgarlic
6 -7 lbs roasting turkey breast or 6 -7 lbs chickenchicken

Instructions (4 steps)

01Preheat oven to 350 degrees. In a small bowl, combine the seasoning, brown sugar, oil, oregano, and salt. Divide the mixture in half and add the garlic to one mix. Rub the garlic mixture under the skin. Rub the outside of the bird with the other mixture. Coat evenly.
02Place on a wire rack in your roasting pan.
03Roast until your thermometer inserted in the thigh registers 180 degrees and juices run clear, about 2 hours. Let stand 10 minutes before carving.
04NOTE: I think that 180 degrees is just a bit high. Compare with the cooking chart on the wrapper the bird comes in (most usually there's one on the back).

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