Cajun Orange Roast Turkey

Small Turkey 10 to 15 lbs, big birds are tough, or 2 nice sized Turkey Breasts (bone in).

2 Fresh Oranges or 1/2 cup juice in a pinch (Keep a orange half or quarter, along with 1/4 onion and any herb of choice, to put in cavity)

1/2 cup Extra virgin Olive Oil
Cajun Spice
Garlic Powder
Fresh Ground Black Pepper
Kosher salt
Clean Bird, Dry Completely, Slather with EVOO & OJ, rub all the spices on and in bird. Put 1/2 Orange in cavity) Cover and refridgerate, 4 hours, Take out 1 hr before cooking at 325 degrees for time indicated, basting every 1/2 hr. Do not over cook, as bird will continue to cook after you take it out of the oven! Remove and let sit tented w foil for 40 min to 1 hr
© Jennifer Green Alger 2009