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Cajun Turkey with Dirty-Rice Stuffing

Yield 12 servings (serving size: 6 ounces turkey and 3/4 cup stuffing)


  • 1 (12-pound) fresh or frozen turkey, thawed
  • 2 tablespoons no-salt-added Cajun seasoning (such as Spice Islands)
  • 1/2 teaspoon salt
  • Cooking spray
  • Dirty-Rice Stuffing
  • Parsley and rosemary sprigs (optional)

Nutrition Information

  • calories 551
  • caloriesfromfat 30 %
  • fat 18.3 g
  • satfat 6 g
  • monofat 6.6 g
  • polyfat 3.6 g
  • protein 62.6 g
  • carbohydrate 29.6 g
  • fiber 1.2 g
  • cholesterol 239 mg
  • iron 6.5 mg
  • sodium 759 mg
  • calcium 68 mg

How to Make It

  1. Preheat oven to 350°.

  2. Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub Cajun seasoning and salt under loosened skin, and sprinkle in body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under turkey.

  3. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 2 1/2 hours or until thermometer registers 180°. (Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand 10 minutes before carving. Discard skin. Serve with Dirty-Rice Stuffing. Garnish with parsley and rosemary sprigs, if desired.