Megan Mudman
Prep Time
Cook Time
Prep Time
Cook Time
Cajun Spice Rub
  • 2teaspoons coarse salt
  • 1teaspoon black pepperfresh cracked
  • 1teaspoon garlic powder
  • 1teaspoon cumin
  • 1teaspoon parsleydried
  • 1/2teaspoon dilldried
  • 1/2teaspoon paprikasmoked
  • 1/2teaspoon cayenne pepper
  • 1/2teaspoon chipotle chili powder
Turkey Cavity Filling
  • 1 applecrisp
  • 1 jalapeno pepper
  • 1 green pepper
  • 3 garlic cloves
  • 1/2teaspoon cajun spice rub
  • 1/4teaspoon parsleydried
  • 1/4teaspoon dilldried
  • 1/4teaspoon thymedried
Turkey Base
  • 1 carrotmedium
  • 1 rib celery
  • 1/2 onionmedium
Other Ingredients
  • 2tablespoons buttermelted
  • 1teaspoon olive oilor canola oil
  1. This recipe is for an 8-10 pound turkey. Cajun Spice Rub makes about 3 TBSP. For a larger bird, double or triple the Cajun Spice Rub.
  2. Remove turkey from packaging.
  3. Locate and set aside neck and giblets package from inside the turkey cavity. (Gross)
  4. Rinse turkey with cold water and completely pat dry with paper towels. Set aside.
  5. Roughly chop carrot, onion and celery for turkey base.
  6. Arrange vegetables in the bottom of roasting pan.
  7. Place turkey on top of vegetables, breast side up.
Prepare The Cavity Filling
  1. Cut apple into large pieces, seed and cut jalapeno into strips, dice green onion and halve garlic cloves.
  2. Add one teaspoon oil to saute pan over medium heat and add all ingredients. (Will smell AMAZING).
  3. Toss to coat and saute just until fragrant and tender, about 5 minutes.
  4. With tongs, remove ingredients from pan and insert most of the mixture into body cavity and a small amount into neck cavity.
  5. Tuck wings under turkey to secure neck flap.
  6. Tie legs together with butcher string.
Season The Turkey
  1. Tuck wings under turkey to secure neck flap.
  2. Melt butter and brush all exposed area of the turkey.
  3. Generously coat turkey with spice rub mixture.
Roast The Turkey
  1. Place seasoned, filled turkey into a preheated 325(F) oven for 2.5 hours or about 15 minutes per pound.
  2. Turkey is done when thermometer inserted into the meatiest part of the thigh reads 170(F). Take care not to touch the bone with thermometer, as this temperature will read higher than the meat itself.
  3. Allow bird to rest 10 minutes or more before carving.
  4. A spicy gravy can be made with roasting pan juices.