Mix it Up This Thanksgiving with Julia Belle's

Don’t get us wrong, everyone loves a traditional turkey. But this year you may want to wow your guests and spice up those leftover with something a little outside the box. This recipe is a Julia Belle’s staple! Try it out and let us know what you think in the comments.

ROASTED CAJUN TURKEY

Cajun Roasted Turkey made with Pinch the Tail Cajun is the PERFECT twist on a traditional roast turkey this Thanksgiving!

INGREDENTS:

• 1 cup unsalted butter softened

• 1 tablespoon Pinch the Tail Cajun Seasoning

• 1 turkey 16-18 pounds, fully thawed, patted dry

• 8 cups chicken stock

• Kosher salt and black pepper to taste

INSTRUCTIONS:

• Preheat the oven to 400 degrees, remove the innards from the turkey and pat dry with paper towels.

• Mix Pinch the Tail Cajun Seasoning with butter to make a paste.

• Massage the butter all over the outside of the turkey. With the back of a large spoon pull the skin away from the turkey gently being careful not to tear it and slowly add chunks of the butter under the skin then pat it down a bit to flatten. Season with Kosher salt and black pepper.

• Add 2 cups of the chicken stock to the bottom of the pan. Cover with pan with foil. Set a timer to go off every 30 minutes.

• After 30 minutes, baste the turkey with the stock from the bottom of the pan (add 2 more cups any time it gets low)

• After 2 hours, remove the foil and keep basting every half hour for an additional 2 hours.

Rest for 20 minutes and serve. Test that the thickest part of the thigh is cooked to 165 degrees for food safety reasons.