Turkey With an Extra Kick

Let this Cajun-style bird shine on Thanksgiving and the day after

- JOSH MILLER,VICTOR PROTASIO

FOR MANY SOUTHERNERS, Thanksgiving leftovers taste better than the feast itself. Nowhere is that more true than in Louisiana, where folks like cookbook author and New Orleans native Kevin Belton transform the last bits of their birds into gumbo—a dish that blows the socks off any sandwich.

“Around here, everyone saves their turkey carcass, and nine times out of ten it becomes a gumbo,” he says. “The real magic is in the flavor of the stock that’s made from the carcass. The taste is unlike any other.”

Belton’s love for this recipe came early at his family’s dinner table. “My mom and grandmother would make a huge batch, and we’d eat on it for the first couple of weeks in December,” he says. “It was the warm-up for the big Christmas gumbo.”

Although this dish is commonly served with rice, there aren’t many rules when it comes to fixing your perfect bowl. “I have a friend who adds cranberry sauce to his gumbo,” says Belton. “I teased him, but he reminded me that I put potato salad in mine. That’s the beauty of Louisiana cooking—everyone does it differently, but it all tastes good.”

HOLIDAY BONUS Don't throw away those turkey bones. Save them to make a rich and flavorful stock for soup or gumbo.

Cajun Turkey

A butter-bound mixture of lemon zest, fresh herbs, and Cajun seasoning gives this bird a rich, savory flavor with a subtly spicy kick.

ACTIVE 40 MIN. - TOTAL 5 HOURS, 40 MIN., PLUS 12 HOURS CHILLING

SERVES 8 TO 12

1 (12- to 14-lb.) fresh or frozen and thawed whole turkey, patted dry, giblets and neck removed

¼ cup Cajun seasoning (such as Cajun Two Step), divided

2 Tbsp. kosher salt, divided

1 cup unsalted butter, softened