Why This Pairing Works:
Where our Estate Pinot Noir is more nuanced and herbaceous, our Washington State Pinot Noir is a bigger, bolder wine that loves spice. With warm notes of baking spice and paprika, the wine has a similar flavor profile to the homemade cajun seasoning. The medium body and light tannin of our wine will hold up against the crispier skin created by the seasoning blend.
- 5 tablespoons kosher salt
- 2 tablespoons cayenne pepper
- 2 tablespoons garlic powder
- 2 tablespoons sweet paprika
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon freshly ground black pepper
- 1 tablespoon onion powder
- 1 12–14 pound turkey, patted dry
- Kosher salt and freshly ground black pepper
- 1/2 cup Cajun Seasoning
- 1 celery stalk, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 medium onion, coarsely chopped
- 1/4 cup (or more) olive or vegetable oil
- 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 375°. Mix celery, pepper, and onion in a medium bowl. Fill turkey cavity 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 the thickest part of thigh registers 165°, 1–1 1/2 hours longer. Transfer to platter. Let rest for at least 20 minutes before carving.
We hope you, your family, and friends have a wonderful Thanksgiving. Cheers!