Instructions

Dry-Brine the Turkey

Remove the wingtips and tail. Using poultry shears or a heavy knife, cut along either side of the backbone and remove it. Open the turkey and press firmly against the breastbone until the bird lies flat.

Combine the brown sugar, paprika, cayenne, thyme, salt, lemon zest and black pepper.

Season the cavity side of the bird lightly and the legs and skin side more generously with the dry-brine mixture.

Place the turkey on a rack set over a sheet pan and refrigerate uncovered for 24 to 36 hours. The dry brine seasons the meat while drying the skin so it crisps during cooking.

Cajun Basting Butter

• 1  1/2 cups unsalted butter
• 1 small onion, grated
• 4 garlic cloves, finely grated
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon white pepper
• 1 tablespoon smoked paprika
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1 1/2 teaspoons cayenne pepper
• 2 tablespoons Crystal hot sauce

Melt the butter in a saucepan over medium heat until it begins to foam.

Add the onion, garlic, lemon juice, Worcestershire, white pepper, paprika, thyme, oregano, cayenne and Crystal hot sauce.

Once the butter returns to a good sizzle, whisk and cook for just 30 to 40 seconds, allowing the hot fat to bloom the spices.

Remove from the heat and reserve.

Cajun Poultry Gravy

• 1/2 cup rendered chicken or turkey fat
• 1/2 cup all-purpose flour
• 1 cup onion, very finely diced
• 1/2 cup green bell pepper, very finely diced
• 1/2 cup celery, very finely diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon white pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon Worcestershire sauce
• About 3 cups rich chicken or turkey stock, plus more if needed
• Kosher salt
• 1 teaspoon sherry vinegar

Heat the poultry fat in a heavy saucepan over medium heat. Add the flour and cook, stirring continuously, until the roux passes through blond and reaches a deep reddish-brown color, about 10 to 14 minutes.

Immediately stir in the onion, bell pepper and celery. Add the garlic, followed by the thyme, white pepper, paprika and cayenne, stirring briefly so the spices don’t scorch.

Add the Worcestershire.

Slowly stir in 1 cup of stock. Bring the mixture to a simmer and allow the roux to fully thicken before adding the next cup. Continue adding stock in this manner until the gravy is smooth and thick enough to coat the back of a spoon.

Season with salt. Stir in the sherry vinegar and remove from the heat.

Keep warm for serving. Andrew uses poultry fat rather than butter or oil for the roux and stops at a rich reddish-brown rather than taking it all the way to a very dark Cajun roux.

Crawfish, Andouille & Cornbread Stuffing

• 1 pound andouille sausage
• A small amount of neutral oil or chicken fat
• 1 1/2 cups diced onion
• Kosher salt
• 1 cup diced celery
• 1 cup diced green bell pepper
• 4 garlic cloves, minced
• 2 tablespoons fresh thyme
• 1 tablespoon fresh rosemary leaves
• 1/2 cup sliced scallions
• 1/2 teaspoon cayenne pepper
• 1 1/2 tablespoons Cajun seasoning
• 1/2 cup chopped parsley, stems included
• 1 pound crawfish tails
• 2 cups day-old French bread, torn into chunks
• 6 cups stale cornbread, broken into large chunks
• About 1 1/2 cups chicken or turkey broth, as needed

Grill the andouille over direct heat just until nicely marked and smoky. Remove from the grill and slice thinly.

Heat a large skillet over medium heat with a small amount of oil or chicken fat. Add the onion, season with salt and cook until softened and sweet.

Add the celery, bell pepper and garlic, followed by the thyme and rosemary. Stir in the scallions, cayenne and Cajun seasoning. Remove from the heat.

Add the parsley, using the flavorful tender stems as well as the leaves. Fold in the sliced andouille and crawfish tails.

Transfer the mixture to a large roasting pan. Add the torn French bread and stale cornbread and gently toss to combine.

Gradually add enough broth to thoroughly moisten the breads without making the stuffing wet or soupy. Season with additional salt if necessary.

Grill and Roast the Turkey

Prepare a charcoal grill for direct and indirect cooking.

Place the turkey skin-side down over direct heat and grill just long enough to mark and lightly char the skin, adding another layer of roasted, smoky flavor.

Arrange the turkey skin-side up directly over the stuffing in the roasting pan.

Insert a probe thermometer into the thickest portion of the breast without touching the bone.

Set the grill for indirect cooking at 350°F. Place the roasting pan on the grill, close the lid and roast.

After approximately 1 hour, begin brushing the turkey generously with the Cajun butter. Continue roasting, checking and basting about every 30 minutes.

Roast for approximately 2 hours total, depending on the size of the bird, until the thickest portion of the breast reaches 155°F. Check the thighs and legs as well; they should be at least 165°F.

Remove the turkey and stuffing from the grill and let the bird rest for 10 to 15 minutes before carving.

Carve the turkey and serve over the crawfish-andouille stuffing with the warm Cajun gravy.