Ingredients
Turkey
- 12-16 lb Turkey
- 2 Green Bell Peppers, sliced
- 1 Red Bell Pepper, sliced
- 1 Large Onion, sliced
- 3-4 Stalks Celery, coarsely chopped
- 1/4 Cup Vegetable or Canola Oil
Cajun Spice Rub
- 1 Tablespoon Salt
- 1/2 Tablespoon Cayenne Pepper
- 1/2 Tablespoon Garlic Powder
- 1/2 Tablespoon Paprika
- 1/2 Tablespoon Onion Powder
- 1/4 Tablespoon Oregano
- 1/4 Tablespoon Thyme
- 1/4 Tablespoon Pepper
- 1/4 Tablespoon Chile Powder
Cajun Sriracha Beer Marinade
- 9 oz Bottle Rogue Sriracha Hot Stout
- 1 Tablespoon Garlic Powder
- 1 Tablespoons Worcestershire
- 1.5 Tablespoons Cajun Spice Rub
- 1 Tablespoon Sriracha
- 1 Tablespoon Salt
Instructions
Cajun Spice Rub
- To make the cajun spice rub, mix all ingredients together in a small bowl.
Cajun Sriracha Beer Marinade
- Mix all ingredients together in a small bowl.
Turkey
- One hour before roasting, remove turkey from the refrigerator.
- Place turkey on a rack in a roasting pan.
- Fill up your meat injector with the Sriracha beer marinade. Inject the turkey all over. I usually inject each breast, each leg, each wing, each thigh, and both sides of the back of the turkey.
- Pat dry with paper towels. This is important if you want crispy skin. (And what kind of a psycho doesn't want crispy skin??)
- Sprinkle with the cajun spice rub. Massage into the skin.
- Brush all over with oil.
- Fill cavity with the bell peppers, celery, and onion. Place additional veggies around the turkey in the roasting pan.
- Cook 2-3 hours, basting occasionally. Turkey is done when the thickest part of the breast is 165°.
- Remove from oven and let rest for 20 minutes until carving.
Nutrition
Calories: 575kcal (29%)