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Cajun & Herb Slow-Roasted Turkey, cooked overnight, on a white serving platter

Cajun & Herb Slow-Roasted Turkey

Servings 25
Author Beautiful Eats & Things


  • 1 12 to 14 lb. organic whole turkey, thawed
  • 1/3 cup butter softened
  • 2 eggs beaten
  • 1 onion sliced in half
  • 4 bay leaves
  • 2 teaspoons pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon rubbed sage
  • 1 teaspoon rosemary
  • 2 tablespoons Cajun seasoning
  • 2 teaspoons season salt
  • 2 teaspoons Sprouts Cayenne Pepper
  • 1 tablespoon Sprouts Paprika


  1. Preheat the oven to 400 degrees F, remove the innards from the turkey and rub turkey with butter. Place in a large roasting pan and brush beaten eggs on top of turkey.

  2. In a medium bowl, combine pepper, garlic powder, sage, rosemary, Cajun seasoning, seasoned salt, cayenne pepper, and paprika. Sprinkle generously over the entire turkey, making sure to sprinkle some of the seasoning mixture inside of the turkey.

  3. Place onion and bay leaves inside of the turkey.
  4. Add 2 cups of water to the bottom of the pan. Cover with pan with foil and roast for 1 hour.
  5. Reduce oven temperature to 200 degrees F, baste the turkey with the stock from the bottom of the pan (add 2 more cups any time it gets too low), and roast for an additional 7-8 hours. Don’t worry about basting; the low temperature and moisture from the water will cook it gently.

  6. After 7-8 hours, or until turkey reaches the appropriate food temperatures, remove from the oven and let it rest for about 20 minutes before serving.

  7. Enjoy!

Recipe Notes

* Cooking time depends on the size of the turkey. Adjust the cooking time as needed for a larger turkey.