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Cajun-Spiced Turkey

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This Cajun-spiced turkey offers a vibrant, aromatic twist on the traditional roast, bringing a punch of smoky heat and deep savoury flavour to your table. By marinating the bird overnight with a robust spice rub and roasting it alongside a classic trio of celery, peppers, and onions, the meat remains incredibly succulent while the skin develops a beautiful colour. It is a fantastic option for those looking to liven up a celebratory meal with bold seasonings and fresh ingredients.

As a diabetes-friendly main course, this recipe focuses on lean protein and heart-healthy oils rather than sugary glazes or heavy fats. The spicy profile provides so much natural flavour that you can keep the salt content lower without sacrificing taste. Serve it with a colourful array of steamed seasonal vegetables or a crisp green salad for a balanced, nutritious dinner that will impress the whole family.

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Ingredients for Cajun-Spiced Turkey

  • 1 12-6.4kg turkey, patted dry

  • Kosher salt and freshly ground black pepper

  • 150g Cajun Spice Mix

  • 1 celery stalk, coarsely chopped

  • 1 green pepper, coarsely chopped

  • 1 medium onion, coarsely chopped

  • 60ml (or more) olive or vegetable oil

How to make Cajun-Spiced Turkey

Set a rack inside a large heavy roasting pan. Season turkey lightly inside and out with salt and pepper, then with spice mix, massaging it into the skin. Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.

Remove turkey from refrigerator; let stand at room temperature for 1 hour.

Preheat oven to 191°C. Mix celery, pepper, and onion in a medium bowl. Fill turkey cavities with vegetable mixture, scattering any remaining vegetables over bottom of roasting pan. Brush turkey with oil.

Roast turkey, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 74°C, 1-1 1/2 hours longer. Transfer to a platter. Let rest for at least 20 minutes before carving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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