Cajun Roasted Turkey Or Chicken Recipes

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CAJUN ROASTED TURKEY OR CHICKEN



Cajun Roasted Turkey or Chicken image

The deli at our local market sells the most wonderful Cajun turkey meat. It has just enough spice for me. I have a high sensitivity to spicy/acidic food. It blisters my mouth, so I have to be careful. This recipe is the closest I've found to duplicate the recipe. You could always pare down the size of the bird you're cooking.

Provided by Redneck Epicurean

Categories     Poultry

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons cajun seasoning
2 tablespoons brown sugar
2 tablespoons canola oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 garlic clove, minced
6 -7 lbs roasting turkey breast or 6 -7 lbs chicken

Steps:

  • Preheat oven to 350 degrees. In a small bowl, combine the seasoning, brown sugar, oil, oregano, and salt. Divide the mixture in half and add the garlic to one mix. Rub the garlic mixture under the skin. Rub the outside of the bird with the other mixture. Coat evenly.
  • Place on a wire rack in your roasting pan.
  • Roast until your thermometer inserted in the thigh registers 180 degrees and juices run clear, about 2 hours. Let stand 10 minutes before carving.
  • NOTE: I think that 180 degrees is just a bit high. Compare with the cooking chart on the wrapper the bird comes in (most usually there's one on the back).

Nutrition Facts : Calories 771.7, Fat 36.5, SaturatedFat 9, Cholesterol 294.8, Sodium 463.3, Carbohydrate 4.7, Fiber 0.1, Sugar 4.4, Protein 99.3

CAJUN BUTTER SPATCHCOCK TURKEY



Cajun Butter Spatchcock Turkey image

I love to spatchcock turkey (or chicken). You get the same roasty flavor you would if you baked the turkey whole, but with the added benefit of it taking much less time to cook. When making the marinade, be sure to puree it as finely as possible so the vegetables don't get stuck in the injecting tool.

Provided by Kardea Brown

Categories     main-dish

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, melted and cooled
1/4 cup dry white wine
1 stalk celery, cut into large pieces
1/2 green bell pepper, cut into large pieces
1/2 yellow onion, cut into large pieces
4 heaping pinches Cajun seasoning, plus more for the skin
5 tablespoons light brown sugar
2 tablespoons hot sauce
5 pinches kosher salt
One 10- to 12-pound turkey, thawed if frozen
1/2 cup unsalted chicken stock

Steps:

  • Preheat the oven to 425 degrees F.
  • Combine the butter, wine, celery, bell pepper, onion, Cajun seasoning, brown sugar, hot sauce and salt in a food processor or blender. Process until very smooth. Transfer the mixture to a saucepan and keep warm over low heat.
  • Remove the giblets and neck from the turkey and save for stock or discard. Place the turkey breast-side down on a cutting board. Cut along one side of the backbone from the tail to the neck with a chef's knife or kitchen shears. Repeat with the other side and remove the backbone. (Save for stock!)
  • Turn the turkey over, and press down on the breastbone with the heel of your hand until it cracks. Tuck the wing tips up and over the back of the turkey. (This prevents them from burning.) Place the turkey on a wire rack in a roasting pan.
  • Fill a flavor injector with the butter mixture and inject as much of the butter into the turkey at different angles. Pour any remaining butter over the top of the turkey, then sprinkle with additional Cajun seasoning, if desired. Place the roasting pan on the middle rack in the oven and bake for 30 minutes, undisturbed.
  • Baste the turkey with the pan juices and reduce the oven temperature to 350 degrees F. Continue to bake, basting occasionally, until a meat thermometer reaches 165 degrees F when inserted in the thickest portion of the breast and thigh (avoiding bone), 45 minutes to 1 hour. (Add the chicken stock to the roasting pan if it starts to dry out.) Let rest before slicing. Serve with the pan drippings.

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