CAJUN ROASTED TURKEY

CAJUN ROASTED TURKEY 1 cup unsalted butter softened 1 teaspoon kosher salt 1 teaspoon garlic powder 1 teaspoon paprika 1/2 teaspoon ground black pepper 1 teaspoon onion powder 1/2 teaspoon cayenne pepper 1/2 teaspoons dried oregano 1/2 teaspoons dried thyme 1 turkey 16-18 pounds, patted dry 8 cups chicken stock Preheat the oven to 325 degrees, remove the innards from the turkey and pat dry with paper towels. Add the seasonings to a small food processor and pulse until its a fine dust then mix with butter to make a paste. With the back of a large spoon pull the skin away from the turkey gently being careful not to tear it and slowly add chunks of the butter under the skin then pat it down a bit flatter. Add 2 cups of the chicken stock to the bottom of the pan. Cover with pan with foil. Set a timer to go off every 30 minutes. After 30 minutes, baste the turkey with the stock from the bottom of the pan (add 2 more cups any time it gets low) After 2 hours, remove the foil and keep basting every half hour for an additional 2 hours. Rest for 20 minutes and serve. Test that the thickest part of the thigh is cooked to 165 degrees for food safety reasons.