Cajun Spiced Turkey Recipes

CAJUN-INJECTED SPICY TURKEY

Steps:

• Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.
• Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.
• Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.)
• When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.

CAJUN SPICED TURKEY

Steps:

• Line a large roasting pan with foil. Place a V-shaped roasting rack over foil, and spray with cooking spray. Place turkey, breast side up, on prepared rack, and pat dry with paper towels.
• In a medium bowl, stir together butter and 2 tablespoons Cajun Spice Mix. Gently loosen skin from turkey, keeping skin intact. Rub butter evenly mixture under skin on each breast. Pat turkey dry, and sprinkle all over with remaining 6 tablespoons Cajun Spice Mix, rubbing it into the skin. Tie legs with butcher's twine. Refrigerate, uncovered, for at least 12 hours or up to 24 hours.
• Let turkey stand at room temperature for 1 hour.
• Position oven rack to lowest level. Preheat oven to 375°.
• In a medium bowl, combine onion, celery, and bell pepper. Fill turkey cavity with vegetable mixture, scattering any remaining vegetables across bottom of roasting pan. Brush turkey with oil.
• Bake for 1 hour. Rotate pan, and bake until an instant-read thermometer inserted into thickest portion of thigh registers 165°, 1 to 1½ hours more, covering with foil to prevent excess browning, if necessary. Transfer turkey to platter, and let stand for at least 20 minutes before carving.
• In a medium bowl, stir together all ingredients. Store in an airtight container for up to 6 months.

CAJUN-SPICED TURKEY

Steps:

• Set a rack inside a large heavy roasting pan. Season turkey lightly inside and out with salt and pepper, then with spice mix, massaging it into the skin. Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.
• Remove turkey from refrigerator; let stand at room temperature for 1 hour.
• Preheat oven to 375°F. Mix celery, pepper, and onion in a medium bowl. Fill turkey cavities with vegetable mixture, scattering any remaining vegetables over bottom of roasting pan. Brush turkey with oil.
• Roast turkey, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 1-1 1/2 hours longer. Transfer to a platter. Let rest for at least 20 minutes before carving.

CAJUN TURKEY STEAKS WITH PINEAPPLE SALSA

Steps:

• Reserve 2 tbsp of the onion for the salsa. Heat the oil in a saucepan and cook the remaining onion and half the pepper for 4 mins or until softened and coloured. Stir in the rice, then pour in the stock. Add the kidney beans and a pinch of salt. Bring to the boil, stir once, cover the pan, then reduce the heat to a gentle simmer. Cook for 15 mins until the rice is tender and the liquid absorbed.
• Dust the turkey steaks with the Cajun spice and griddle or fry in a non-stick pan for about 4-6 mins on each side until cooked through. Cut the pineapple into small pieces and mix together with the reserved red onion, pepper, green chilli and lime juice. Spoon some salsa over each steak and serve with the rice.

CAJUN TURKEY GRAVY

Steps:

• Place giblets and neck in a saucepan with enough water to cover by 2 inches; bring to a boil, reduce heat to low, and simmer until cooked through, 30 to 45 minutes. Transfer giblets and neck to a cutting board.
• Finely mince heart, liver, and gizzard meat; reserve 1/3 cup minced meat. Remove meat from neck and finely mince. Mash neck meat in a mortar with a pestle.
• Heat oil in large saucepan over medium-high heat. Saute green bell pepper in hot oil until fragrant and slightly softened, about 1 minute. Pour water and broth into saucepan. Immediately whisk cornstarch and flour into broth mixture until smooth.
• Stir minced meat, mashed neck meat, cubed turkey, milk, vinegar, sugar, salt, black pepper, cayenne pepper, garlic powder, onion powder, and dried parsley flakes into broth mixture; bring to a boil, reduce heat to low, and simmer, whisking occasionally, until gravy is thick, 30 to 35 minutes.

CAJUN BUTTER SPATCHCOCKED TURKEY

Steps:

• Preheat the oven to 425 degrees F. Fit an 18-by-13-inch rimmed baking sheet with a wire rack.
• To spatchcock the turkey, use a large chef's knife or kitchen shears to cut along both sides of the backbone. Remove the backbone and reserve for stock if desired. Place the turkey breast-side up on a cutting board and use your hands to press the center to break the breastbone and flatten the bird. Use your fingers to gently loosen the skin from the breast and the legs, then place the turkey on the prepared baking sheet.
• To make the Cajun butter, mix together the smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper, dried oregano, dried thyme, salt and black pepper in a medium bowl. Place the butter in another medium bowl and mix in the spice mixture until well combined. Transfer a quarter of the Cajun butter to a small microwave-safe bowl and set aside.
• Rub the turkey with the remaining room temperature Cajun butter under the skin and on top of the skin.
• Roast the turkey until the skin begins to brown, about 35 minutes.
• Microwave the reserved Cajun butter until melted, about 10 seconds. Lower the oven temperature to 350 degrees F, brush the melted Cajun butter over the crispy skin and roast until golden, about 20 minutes. Baste the turkey with the pan drippings and roast, basting once more, until the internal temperature registers 160 degrees F on an instant-read thermometer, about 1 hour.
• Remove the turkey from the oven and let it rest at least 15 minutes. Pour the juices from the baking sheet into a small serving bowl and reserve for drizzling over the bird. Slice the turkey breasts and transfer to a serving platter. Remove the wings, thighs and legs and transfer to the platter. Slice the 1/2 lemon into rounds. Garnish the turkey with the lemon rounds and herb sprigs if desired.

CAJUN-INJECTED SPICY TURKEY

Steps:

• Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.
• Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.
• Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.).
• When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.

CAJUN ROASTED TURKEY OR 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).