Ideally roasted in a kettle braai, or a gas braai with a lid. The best turkeys are those cooked over the coals, which give a smokiness to the bird. Ingredients1 x 3.5kg - 5kg turkey60ml (4 tbsp) softened butterCajun Spice10ml (2 tsp) coarse salt5ml (1 tsp) coarsely ground black pepper5ml (1 tsp) garlic powder5ml (1 tsp) ground cumin5ml (1 tsp) dried thyme2.5ml ( tsp) smoked paprika2.5ml ( tsp) cayenne pepper5ml (1 tsp) dried chilli flakes, or more if you prefer it hotterMethodRinse and dry the turkey. Combine all the ingredients for the Cajun spice, mixing well to blend. Rub butter all over the turkey and sprinkle the Cajun spice blend over it.Prepare a large indirect fire in a kettle braai with a lid and ensure the vent holes are open on the lid. Place a metal drip tray in the centre and stack charcoal, with fire lighters, around the sides of the drip tray up to the height of the grill rack. Light the fire, return the grill rack and ensure there are sufficient extra coals to replenish it.Place the breast-side up in the centre of the grid over the drip tray. Close the lid and begin roasting. After 45 minutes of cooking time, light a batch of extra coals on a separate fire - or use a charcoal chimney. When the extra coals have burnt down and are a little grey and chalky, and 90 minutes of cooking time have elapsed, remove the turkey and grid. Carefully set aside, add coals around the drip tray and return the turkey to the braai. Cook for another hour, or longer depending on the size of the bird. If the wing tips brown too quickly, cover with foil. Use the pan juices to make the gravy.Serves 10-12 depending on the size of the bird and if there are other meats in the spread...