112-pound turkey(preferably fresh, defrosted if frozen, giblets and neck removed and reserved for another use; see gravy!)
1orange(halved)
2medium yellow onions(peeled and halved)
1cupwhite wine (optional)
1cupchicken broth
Freshly ground pepper (to taste)
Instructions
In a small bowl, combine the paprika, salt, garlic powder, onion powder, oregano, thyme, black pepper, and cayenne. Use a fork to squish in the softened butter and oil until completely blended.
Pat the turkey dry with paper towels. Rub the seasoned butter all over the bird, legs, thighs, breasts, everywhere. Carefully lift the skin where possible and work some of the butter underneath the skin. Also, rub some inside the cavity of the bird. Place the turkey into a large plastic bag, preferably a sealable one, press out the air, and seal it tight. Place the turkey in a roasting pan, breast side up, in the refrigerator for 24 hours.
After a day (and 1 day before Thanksgiving), remove the bird from the fridge and take it out of the plastic bag. Do not rinse the bird. Place the turkey on a rack in the roasting pan or on a plate, and refrigerate uncovered for another 24 hours.
Remove the turkey from the fridge 1 hour before cooking to allow it to come to room temperature. Preheat the oven to 325 F. Place a rack in the lower third of the oven, and make sure you raise or remove the upper racks so the turkey can fit with room to spare on top.
Place the orange and onions halves into the cavity of the bird. Tuck the wings behind the back of the bird and place it in a rack in a roasting pan breast side up. Tie the legs closed (some birds have a cool little plastic gadget that holds the legs together, which will keep the cavity closed). Make sure the turkey is breast side up on the rack in the roasting pan, and place the pan into the oven.
Pour the wine and chicken broth into the pan around the turkey. Place the pan in the oven. After 1 hour, baste the bird with the juices from the bottom of the pan. Baste every 30 minutes from here on out until the turkey is almost done, then stop to maintain the crispy skin.
Start checking after 2 hours with an internal thermometer, sticking it into the deepest part of the thigh and making sure that it does not touch bone. The internal temperature should be 165 F. If as the turkey is cooking, the top starts to get too browned just tent a large piece of tin foil over the top of the bird.
When the turkey is finished cooking, remove it to a cutting board with a moat, tipping any juices that have accumulated in the turkey back into the roasting pan. Let the turkey sit, tented with foil, for at least 20 minutes.
While the turkey is resting, pour all of the liquid from the roasting pan into a large measuring cup. Put it into the fridge, and when the fat has risen to the top, use a spoon to scrape off the fat and discard it. You also can use a fat separator for this purpose. You may also want to make gravy, but know that you will have a Cajun-style gravy to go with your Cajun-style turkey!
Carve the turkey and serve.
Notes
The amount of rub is designed for a 12-pound turkey, but unless your turkey is significantly bigger, it should be sufficient. If your turkey is 18 pounds or more, make another half recipe of the Cajun butter blend.