Cajun Thanksgiving Turkey

Ingredients

Main

• 1 whole turkey (12–14 lbs), thawed and giblets removed
• 1 bag Uncle Dibbz Top of the Line Brine
• Water and ice (for brining per package instructions)
• ½ stick unsalted butter, melted (or neutral oil like avocado or canola)
• Uncle Dibbz Durtty Bird Rub (for seasoning under and over the skin)
• Uncle Dibbz Delta Dust (for final color and Cajun-style finish)
• 1 onion, quartered
• 2–3 celery stalks, cut in half
• 2 carrots, chopped
• 4 garlic cloves, smashed
• 2 cups chicken broth or water (for bottom of roasting pan)
• Fresh herbs (sage, rosemary, thyme — for garnish and aroma)
• Optional: 2–4 tablespoons Louisiana-style hot sauce (like Crystal or Tabasco)

Instructions

1. Brine the Turkey

1. Prepare your Top of the Line Brine following package directions.
2. Add ice to keep the mixture cold, and stir in hot sauce if desired for a subtle Cajun tang.
3. Submerge the thawed turkey completely and refrigerate or keep chilled (below 40°F) for at least 12 hours, ideally overnight.
4. Once done, remove the turkey, rinse lightly, and pat dry completely with paper towels.
5. Pro Tip: Let the turkey air dry uncovered in the fridge for a few hours to help the skin crisp up perfectly when roasted.

2. Season the Turkey

1. Preheat oven to 325°F (163°C).
2. Brush the entire turkey with melted butter or oil to help the rubs adhere.
3. Apply Durtty Bird Rub generously under the skin, inside the cavity, and over the surface.
4. Finish with a light dusting of Delta Dust over the top to boost color and that signature Cajun tone.
5. Tuck the wings and tie the legs together with kitchen twine.

3. Prepare the Roasting Pan

1. Add the onion, celery, carrots, and garlic to the bottom of the roasting pan.
2. Pour in 2 cups of chicken broth or water to prevent burning and create flavorful drippings.
3. Place a roasting rack on top and set the turkey breast-side up.
4. Tent the turkey loosely with foil.

4. Roast the Turkey

1. Roast at 325°F for 13–15 minutes per pound (about 3 to 3½ hours for a 12–14 lb turkey).
2. Baste every 45 minutes with pan juices to keep it juicy.
3. In the final 30 minutes, remove the foil and raise the oven temperature to 425°F (218°C).
4. Continue roasting uncovered until the skin is deep golden brown and internal temp reaches 165°F in the thigh and 155–160°F in the breast.
5. Remove from oven and rest for 25–30 minutes, tented loosely with foil before carving.

5. Make the Cajun Gravy

• 2 tablespoons unsalted butter (if needed)
• 2 tablespoons all-purpose flour
• 1½ cups pan drippings (or chicken broth)
• Pinch of Uncle Dibbz Delta Dust (for Cajun depth)
• Splash of hot sauce or Worcestershire (optional)

1. After removing the turkey, skim excess fat from the pan drippings and place the pan over medium heat.
2. If there’s not enough fat, add butter to make up about 2 tablespoons.
3. Whisk in flour and cook for 1–2 minutes to form a roux.
4. Gradually add warm drippings or broth, whisking until smooth.
5. Simmer for 5–8 minutes until thickened.
6. Season with a pinch of Delta Dust and a splash of hot sauce for that Louisiana flavor.

Serving & Plating

Set the turkey on a large white or cream platter lined with fresh rosemary, sage, and thyme. Brush lightly with melted butter for shine before serving. Plate with mashed potatoes, Cajun gravy, and a glass of sweet tea or bourbon for the complete Popeyes-style presentation.