Moist & Tasty Baked Turkey with Cajun Brown Gravy

12-16 servings servings Prep: 30 m Cook: 4 h 30 m Total: 5 h Intermediate
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The author writes - This is a recipe that I have modified from baked chicken to turkey. It is very moist, and very tasty. It is self-basting as you will see from the recipe instructions. There will be a transfer of smoked flavor from the bacon into the turkey. It has been a hit for holiday meals. Translation: the turkey is gone. This recipe is gauged for a 12 – 16 pound turkey.

Ingredients

12-16 servings servings
  • SEASONING
  • 2 tbsp garlic powder
  • 2 tbsp salt
  • 1 tsp cayenne pepper
  • TURKEY
  • 1 12 to 16 pound turkey
  • 1 package 24 ounces, thick cut smoked bacon.
  • Extra Virgin olive oil for drizzling over turkey
  • 1 orange cut into wedges
  • 1 lemon cut into wedges
  • 1 medium yellow onion quartered
  • 1 whole pod of garlic cut in half with skin on
  • GRAVY
  • 3 medium onions diced
  • 1 bell pepper diced
  • Drippings – renderings from baked turkey
  • 2 tbsp flour
  • 3 cups water
  • Seasoning- reserve from above

Step-by-Step Instructions

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Turkey: Mix together the garlic powder, salt, and cayenne pepper. Take the seasoning mix and rub on to exterior surface of turkey all around. Also, dust the inside cavity with seasoning. Reserve any leftover seasoning mix for the gravy. Take the cut up orange, lemon, onion, and garlic and stuff them into the cavity. Place the bird into your baking vessel; large oval roaster works best. Drizzle olive oil all over the top of the bird. Then cut the bacon package down the center to make short strips. Place the bacon slightly overlapped, covering the entire top of the turkey. Put into the oven uncovered.
  3. Follow the baking times recommended by vendor. For a 12 to 16 pound turkey, bake 4 to 5 hours at 325°F. The last 35-40 minutes, when the bacon looks cooked, take tongs and remove the bacon. The skin will brown up in the remaining cook time. When turkey is done (internal temperature reaches 165°F in the thickest part of the thigh), remove drippings and place into heavy bottom skillet. Cover the turkey in the roaster tightly with foil and let sit while you make the gravy.
  4. Gravy: Add the 3 diced medium onions and 1 diced bell pepper into skillet with drippings-renderings from turkey. Put on medium-high heat. Begin the browning process. This is a larger amount of base for gravy. It may take 45 to 55 minutes for gravy to complete. Thoroughly mix the ingredients in skillet, and let it sit for about 7 to 10 minute intervals before stirring. Do not add any moisture for at least 20 minutes. When you see the mixture beginning to stick to the bottom, add about 2 tablespoons of hot tap water and begin de-glazing the bottom. Repeat this process about 3 to 4 times until you see a rich brown coloring of the mixture. Add 3 cups water and bring to boil. Add 2 tablespoons of flour, whisking it into gravy to give body and even consistency. At the end you can use some of the left over seasoning mix to bring the flavor level up. Uncover the turkey, carve it up and serve. May serve over rice or potatoes.

Common Problems and Solutions

Q: Why is my gravy not getting dark enough?

A: Be patient with the browning process - it takes 45-55 minutes. Don't rush by adding water too soon. Let the vegetables and drippings caramelize before deglazing, and repeat the deglazing process 3-4 times for rich, dark color.

Q: Can I use turkey bacon instead of pork bacon?

A: You can, but you'll lose the rich smoky flavor and fat content that keeps the turkey moist. Regular thick-cut smoked bacon is essential to this recipe's success.

Q: How do I know when the turkey is done?

A: Use a meat thermometer - the thickest part of the thigh should reach 165°F. Don't rely on cooking time alone, as oven temperatures vary.

Tips and Techniques

  • The bacon drippings are essential for the gravy - don’t discard them. They add incredible depth of flavor.
  • Let the turkey rest covered for 15-20 minutes after removing it from the oven. This allows the juices to redistribute throughout the meat.

Ingredient Substitutions

  • thick cut smoked bacon: regular bacon (not thick cut)
  • orange and lemon: 2 apples or 1 large onion cut into wedges
  • cayenne pepper: black pepper or paprika

Equipment Needed

  • Large oval roaster or roasting pan (big enough for 12-16 lb turkey)
  • Heavy-bottomed skillet for gravy
  • Meat thermometer
  • Tongs
  • Whisk

Historical Context

Bacon-wrapped turkey became popular in Louisiana kitchens as a way to add moisture and flavor to large birds. The technique of using rendered fat for rich brown gravies is classic Cajun cooking - nothing goes to waste.